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1/3 c All-purpose flour
1 ts Salt
1/2 ts Pepper
4 Veal shanks ( 2 inches thick) (up to 6)
5 tb Olive oil
1 ts Italian seasoning
1/2 ts Sage
1 md Onion, chopped
1 Garlic clove, minced
2 Carrots, sliced
1 Celery stalk, cut in 1/2 inch slices
1 1/2 c Dry white wine or chicken broth
1 cn (10-3/4 oz) condensed chicken broth
2 tb Tomato paste
2 Garlic cloves, minced
1 1/2 tb Chopped parsley
1 tb Grated lemon peel
Combine flour, salt and pepper; dredge meat. In a large skillet, heat the oil on high. Brown meat on all sides. Lay the shanks flat in a Dutch oven or oblong baking dish and sprinkle with Italian seasoning and sage. Combine onion, garlic, carrots and celery. Sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 for 2 hours or until fork-tender. Just before serving, combine Gremolata ingredients; sprinkle over each shank. Serve immediately. Yields 4-6 servings.
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