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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.Lorraine Caland, Thunder Bay, Ontario Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
6 to 7 pounds veal shanks, cut into 2-inch-thick slices |
1/3 cup canola oil |
1 medium onion, chopped |
1 small carrot, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
2 tablespoons butter |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-3/4 cups chicken broth |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
2 bay leaves |
garnish (gremolata): |
1 tablespoon minced fresh parsley |
1 tablespoon grated lemon peel |
1 garlic clove, minced |
Directions:
1. Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain.
2. In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves.
3. Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Yield: 10 servings.
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