INGREDIENTS

INSTRUCTIONS

Sprinkle veal with salt and pepper. Combine flour and dried sage in
shallow bowl. Set 3 tablespoons flour mixture aside. Dredge veal in
remaining flour mixture to coat; shake off excess. Heat 2 tablespoons
oil in heavy large very wide pot over medium-high heat. Working in
batches, cook veal until brown, about 7 minutes per side. Transfer
veal to bowl.  Heat remaining 2 tablespoons oil in same pot. Add onions
and saute  until beginning to brown, about 10 minutes. Reduce heat to
medium and  saute onions until very deep brown, about 35 minutes
longer. Add  garlic and saute 5 minutes. Add whole sage leaves and
reserved 3  tablespoons flour mixture; stir 2 minutes. Add wine; bring
to boil.  Arrange veal in single layer in pot. Add broth. Cover and
simmer over  medium-low heat until meat is very tender but does not
fall off bone,  about 1 hour 45 minutes. Uncover; simmer until juices
thicken enough  to coat spoon, about 30 minutes. Season with salt and
pepper.  Place 1 veal shank on each plate. Spoon sauce and onion
mixture over.  Sprinkle with additional fresh sage.  Makes 6 servings.
Bon Appetit October 1999  Converted by MC_Buster.  Per serving: 866
Calories (kcal); 55g Total Fat; (74% calories from  fat); 5g Protein;
36g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 11  Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 14294
Calories From Fat: 9931
Total Fat: 1119.7g
Cholesterol: 4348.7mg
Sodium: 39441.1mg
Potassium: 1424.7mg
Carbohydrates: 200.8g
Fiber: 9.7g
Sugar: 22.8g
Protein: 841.7g