| 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" <[email protected]> on Sep 25, 1999, converted by MM_Buster v2.0l.
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