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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (5-ounce) veal shanks |
2 tablespoons all-purpose flour |
olive oil-flavored vegetable cooking spray |
1/2 cup chopped onion |
1/2 cup chopped carrot |
2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained |
1/2 cup dry white wine |
1/2 cup canned no-salt-added beef broth |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 1/2 teaspoons minced fresh parsley (optional) |
1 1/2 teaspoons grated lemon rind (optional) |
1 1/2 teaspoons minced garlic (optional) |
Directions:
1. Trim fat from veal shanks; dredge shanks in flour. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add shanks; cook until browned on all sides. Remove shanks; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
2. Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and carrot, and saute until tender. Stir in tomato and next 4 ingredients; add shanks. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover and simmer 30 additional minutes or until shanks are tender.
3. Transfer each veal shank to an individual soup bowl; spoon vegetable mixture over meat. If desired, combine parsley, lemon rind, and garlic, and sprinkle evenly over each serving.
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