Veal Shanks in Creamy Garlic and Yellow Pepper Sauce

Veal Shanks in Creamy Garlic and Yellow Pepper Sauce
Time 1 hour or more
Effort Easy
Serves 3


Ingredients
3 veal shanks
4-5 garlic cloves, diced small
1 yellow pepper diced small
1 shallot minced
2 tbs olive oil
1 tbsp flour
1 cup water
1/2 cup heavy cream
1 beef bouillon cube
Salt and pepper

In a large deep skillet saute the garlic and shallot until golden. Remove and place in a small bowl. Dredge the shanks in the flour and brown on both sides in the remaining oil in the skillet. Add the water, cover and simmer on low for about 45 minutes, turning from time to time. When they are almost well cooked, and alot of the water has evaporated, add the peppers and the cream and adjust salt, add pepper. Simmer again on low until the meat is almost falling off the bone.

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