| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats | 4 | Servings |
INGREDIENTS
| 2 | tb | All-purpose flour |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 4 | Veal shanks, (10-ounce) (1-1/2 inches thick) | |
| 1 | tb | Olive oil |
| 1 | c | Minced carrot |
| 1 | c | Minced celery |
| 1 | c | Minced onion |
| 1 | c | Dry white wine |
| 1 | lg | Garlic clove, minced |
| 14 1/2 | oz | Plum tomatoes, (1 can) undrained and chopped |
| 1/2 | c | Beef broth |
| 2 | ts | Chopped fresh rosemary |
| 1 | Bay leaf | |
| Fresh rosemary, (optional) |
INSTRUCTIONS
Combine first 3 ingredients in a shallow dish; stir well. Dredge veal in flour mixture. Heat oil in a large ovenproof Dutch oven over medium-high heat. Add veal, and cook 2-1/2 minutes on each side or until browned. Remove from pan; set aside. Reduce heat to medium; add carrot and next 4 ingredients, and cook for 5 minutes, stirring frequently to deglaze pan. Return veal to pan; add tomatoes and next 3 ingredients. Cover and bake at 350 degrees for 2 hours or until veal is tender; discard bay leaf. Yield: 4 servings. Per serving: 365 Calories; 15g Fat (41% calories from fat); 34g Protein; 14g Carbohydrate; 129mg Cholesterol; 649mg Sodium Serving Ideas : Garnish with rosemary, if desired. Serve sauce with veal. Recipe by: Cooking Light, Jan/Feb 1995, page 96 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Exercise daily — walk with the Lord.”