| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Beef, Rice |
5 |
servings |
INGREDIENTS
| 1 |
lb |
Veal Shank |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
All-Purpose Flour |
| 2 |
ts |
Vegetable Oil; Divided |
| 1 |
c |
Diced Carrot |
| 1 |
c |
Diced Celery |
| 1 |
c |
Diced Onion |
| 2 |
|
Garlic Cloves; Minced |
| 1/2 |
c |
Dry White Wine |
| 14 1/2 |
oz |
Fat-Free Beef Broth; Divided |
| 14 1/2 |
oz |
No-Salt-Added Whole Tomatoes; Undrained And Chopped |
| 1 |
c |
Water |
| 1 |
ts |
Dried Basil |
| 2/3 |
c |
Wild Rice |
| 1/3 |
c |
Uncooked Pearl Barley |
|
|
Carrot Curls; Optional |
|
|
Basil Sprigs; Optional |
INSTRUCTIONS
Preheat oven to 350?. Trim fat from veal. Sprinkle salt and pepper over
veal; dredge in flour. Heat 1 tablespoon oil in a large ovenproof dutch
oven over medium high heat. Add veal; cook 2 1/2 minutes on each side or
until browned. Remove from pan; set aside. Add 1 teaspoon oil, carrot,
celery, onion, and garlic to pan; cook over medium heat for 5 minutes or
until tender. Add wine, scraping pan to loosen browned bits. Return veal to
pan; add 1 cup broth, tomatoes, water, and dried basil. Cover and bake at
350? for 30 minutes. Add rice, barley, and remaining broth; cover and cook
1 1/2 hours until veal is tender and rice is done. Remove veal from pan.
Remove meat from bone; discard bone. Shred with 2 forks; return shredded
veal to pan. Garnish with carrot curls and basil sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep
25, 1999, converted by MM_Buster v2.0l.
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