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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon pepper |
1/4 teaspoon salt |
4 (10-ounce) veal shanks (1 1/2 inches thick) |
1 tablespoon olive oil |
1 cup minced carrot |
1 cup minced celery |
1 cup minced onion |
1 cup dry white wine |
1 large garlic clove, minced |
1 (14 1/2-ounce) can plum tomatoes, undrained and chopped |
1/2 cup beef broth |
2 teaspoons chopped fresh rosemary |
1 bay leaf |
fresh rosemary (optional) |
Directions:
1. Combine first 3 ingredients in a shallow dish; stir well. Dredge veal in flour mixture.
2. Heat oil in a large ovenproof Dutch oven over medium-high heat. Add veal, and cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Reduce heat to medium; add carrot and next 4 ingredients, and cook for 5 minutes, stirring frequently to deglaze pan. Return veal to pan; add tomatoes and next 3 ingredients. Cover and bake at 350° for 2 hours or until veal is tender; discard bay leaf. Garnish with rosemary, if desired. Serve sauce with veal.
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