| 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.
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