-
1
In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned.
-
2
Remove skillet from heat.
-
3
In a separate skillet, heat the oil over medium-high heat.
-
4
Dredge the veal shanks in flour, and shake off excess.
-
5
Brown them a few minutes on each side.
-
6
Remove shanks and place them in the first skillet over the vegetables.
-
7
Deglaze the empty browning skillet with white wine, and then reduce liquid by half.
-
8
Pour this over the shanks.
-
9
Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste.
-
10
Bring liquid to a boil; let it boil for 3 to 4 minutes.
-
11
Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes.
-
12
Then test the meat; it should be tender.
-
13
In a deep pot, bring lightly salted water to a boil.
-
14
Add noodles and cook until done, 5 to 10 minutes depending on the thickness.
-
15
Drain.
-
16
Remove meat from the skillet, and keep it warm.
-
17
Turn up heat, and reduce cooking liquid until it is fairly thick.
-
18
Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs.
-
19
Pour sauce into a blender, and mix at low speed at first.
-
20
Taste for seasoning.
-
21
Then blend at high speed for about 10 seconds.
-
22
Serve veal shanks with noodles on the side; pour sauce over both.
