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4 Veal shanks (1 1/2-inches thick) (10 ounces each)
2 T All purpose flour
1/2 t Ground black pepper
1/4 t Salt
1 T Olive oil
1 c Minced carrot
1 c Minced celery
1 c Minced onion
1 c Dry white wine
1 ea Clove garlic (large), minced
1 cn Plumb tomatoes (14 1/2 ounces), undrained and chopped
1/2 c Beef broth
2 t Chopped fresh rosemary
1 ea Bay leaf
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 2 1/2 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.
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