Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Veal shanks (1 1/2-inches 1 c Dry white wine
-thick) (10 ounces each) 1 ea Clove garlic (large), minced
2 T All purpose flour 1 cn Plumb tomatoes (14 1/2
1/2 t Ground black pepper -ounces), undrained and
1/4 t Salt -chopped
1 T Olive oil 1/2 c Beef broth
1 c Minced carrot 2 t Chopped fresh rosemary
1 c Minced celery 1 ea Bay leaf
1 c Minced onion Fresh rosemary (Optional)

Combine the flour, pepper and salt in a shallow dish and stir well.
Dredge the veal in the mixture. Heat the oil in a large oven-proof
Dutch oven over medium-high heat. Add the veal and cook for about 2
1/2 minutes on each side or until browned. Remove from the pan and
set aside. Reduce the heat to medium and add the celery, carrot,
onion, wine and garlic. Cook for 5 minutes, stirring frequently to
deglaze the pan. Return the veal to the pan and add the tomaotes,
beef broth, chopped rosemary and bay leaf. Cover and bake at 350F for
2 hours, until the veal is tender. Discard the bay leaf. Garnish
with rosemary and serve the veal with the sauce. Makes 4 servings.
Calories 468 (26% from Fat); Protein 60.6 g; Fat 13.3 g (Sat 3.4 g;
Mono 5.6 g, Poly 1.4 g); Carbohydrate 15 g; Fiber 2.9 g; Cholesterol
233 mg; Iron 3.8 mg; Sodium 742 mg; Calcium 112 mg. [Braise Worthy;
Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted
by Fred Peters.

Submitted By FRED PETERS On 01-08-95

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