Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Veal shanks (1 1/2-inches thick) (10 ounces each) |
| 2 tablespoons | All purpose flour |
| ½ teaspoon | Ground black pepper |
| ¼ teaspoon | Salt |
| 1 tablespoon | Olive oil |
| 1 cup | Minced carrot |
| 1 cup | Minced celery |
| 1 cup | Minced onion |
| 1 cup | Dry white wine |
| 1 each | Clove garlic (large), minced |
| 1 can | Plumb tomatoes (14 1/2 ounces), undrained and chopped |
| ½ cup | Beef broth |
| 2 teaspoons | Chopped fresh rosemary |
| 1 each | Bay leaf |
| \N \N | Fresh rosemary (Optional) |
Combine the flour, pepper and salt in a shallow dish and stir well.
Dredge the veal in the mixture. Heat the oil in a large oven-proof Dutch oven over medium-high heat. Add the veal and cook for about 2½ minutes on each side or until browned. Remove from the pan and set aside. Reduce the heat to medium and add the celery, carrot, onion, wine and garlic. Cook for 5 minutes, stirring frequently to deglaze the pan. Return the veal to the pan and add the tomaotes, beef broth, chopped rosemary and bay leaf. Cover and bake at 350F for 2 hours, until the veal is tender. Discard the bay leaf. Garnish with rosemary and serve the veal with the sauce. Makes 4 servings.
Calories 468 (26% from Fat); Protein 60⅗ g; Fat 13.3 g (Sat 3⅖ g; Mono 5⅗ g, Poly 1⅖ g); Carbohydrate 15 g; Fiber 2.9 g; Cholesterol 233 mg; Iron 3⅘ mg; Sodium 742 mg; Calcium 112 mg. [Braise Worthy; Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-08-95