Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes.
Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes. Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once. Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.
What to drink: A spicy, earthy red winelike the Bastianich 2006 Vespa Rosso (Italy, $38)is fantastic with the rich meat.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	438.76 Kcal (1837 kJ)
Calories from fat	200.32 Kcal
		% Daily Value*
Total Fat	22.26g	34%
Cholesterol	144.25mg	48%
Sodium	695.58mg	29%
Potassium	890.78mg	19%
Total Carbs	10.3g	3%
Sugars	4.58g	18%
Dietary Fiber	2.78g	11%
Protein	38.75g	78%
Vitamin C	6.5mg	11%
Vitamin A	0.4mg	14%
Iron	2mg	11%
Calcium	83.4mg	8%

Amount Per 100 g
Calories	80.14 Kcal (336 kJ)
Calories from fat	36.59 Kcal
		% Daily Value*
Total Fat	4.07g	34%
Cholesterol	26.35mg	48%
Sodium	127.05mg	29%
Potassium	162.7mg	19%
Total Carbs	1.88g	3%
Sugars	0.84g	18%
Dietary Fiber	0.51g	11%
Protein	7.08g	78%
Vitamin C	1.2mg	11%
Vitamin A	0.1mg	14%
Iron	0.4mg	11%
Calcium	15.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roasted Veal Shanks

Veal shanks, Coarse kosher salt, Olive oil, divided and 8 more..
Quick Pasta Fagioli

Garlic, halved, Olive oil and 13 more..
Shrimp Bisque

Olive oil, Carrots, chopped, Onion, chopped and 17 more..
Roasted Vegetable Stock

Olive oil, Carrots, unpeeled, cut into chunks and 11 more..
Puy Lentil Soup With Bacon

Smoked ham houghs (or hocks) - in scotland we pronounce i... and 13 more..
Osso Buco

Veal shanks, 2 & 1/2 inch thick, Butter, Olive oil and 17 more..
Great-Aunt Nina's Noodles and Chicken

Carrots, sliced, Onions, sliced and 12 more..
Carrot Soup

Carrots (slicing grade), Olive oil, Yellow onion, diced and 8 more..
Marmitako (Fresh Tuna Stew)

Olive oil, Chopped carrot, Chopped onion and 11 more..
Saturday Chicken Stock

Olive oil and 10 more..
Andouille Cornbread Stuffing

Olive oil and 10 more..
Chicken Noodle Soup

Olive oil, Carrot, chopped, Onion, chopped and 11 more..

Recipe Tags

Weightwatchers Points

10.1

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium

Also Try

Veal Shanks with Caramelized Onions and Sage

Center-cut veal shanks (each about 1 1/2 to 2 inches thic... and 9 more..
Roasted Root Vegetables with Rosemary

Nonstick vegetable oil spray and 10 more..
Roasted Veal Chop with Morels

Boiling water, Dried morels (about 1 1/3 cups) and 10 more..
Roasted Sweet Potatoes and Onions with Rosemary and Parmesan

Tan-skinned sweet potatoes, peeled, cut into 1-inch cubes and 7 more..
Veal Cutlets with Thyme Butter Sauce

Veal scallops, pounded to 1/8-inch thickness and 11 more..
Roasted Pork Tenderloin with Apples

Pork tenderloin (about 8 oz), trimmed and 6 more..
Roasted Bosc Pears with Pomegranate Glaze

Dry red wine , such as syrah or zinfandel and 7 more..
Roast Chicken Stuffed with Fennel and Garlic

Fresh fennel bulbs, trimmed, each cut into 8 wedges and 13 more..
Roast Beef Tenderloin with Wasabi-Garlic Cream

Heavy whipping cream, Garlic cloves, pressed and 5 more..
Roasted Pork Chops with Serrano Ham Vinaigrette

Bacon slices, Low-salt chicken broth, Vegetable oil and 11 more..