Any stock can be used instead of chicken broth.
- 1 cup Chicken broth
- 6 Veal shanks; 2 inch thick with bone
- 1/2 cup Flour
- 1/3 cup Olive oil
- 1 med Onion, chopped fine
- 1 Carrot; chopped fine
- 1 Stalk celery; chopped fine
- 3/4 cup White wine
- 1 large Can Italian tomatoes;drained, seeded, chop
- 2 tbsp Parsley; chopped
- 2 large Garlic cloves; minced fine
Place shanks on foil and dredge with flour. Heat oil in a large casserole, and add the shanks, lightly browning on all sides. Remove the meat from the casserole and add the onion, carrot and celery. Saute until llightly browned. Return the shanks to the casserole. Add the parsley and garlic. Stir in the wine. Reduce the wine by one half and then add the stock and tomatoes. Cover casserole and place in a preheated 350 degree oven. Simmer for 1 1/2 hours ......or until meat is tender and falls away from the bone.
Season with salt & pepper to taste.
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Submitted By: P Gray