Veal Shanks

Name: Veal Shanks
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 10 servings.
Ingredients: 1/3 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6 to 7 pounds veal shanks, cut into 2-inch-thick slices; 1/3 cup canola oil; 1 medium onion, chopped; 1 small carrot, chopped; 1 celery rib, chopped; 1 garlic clove, minced; 2 tablespoons butter; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1-3/4 cups chicken broth; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 2 bay leaves; GARNISH (GREMOLATA):; 1 tablespoon minced fresh parsley; 1 tablespoon grated lemon peel; 1 garlic clove, minced

My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.—Lorraine Caland, Thunder Bay, Ontario

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 to 7 pounds veal shanks, cut into 2-inch-thick slices
1/3 cup canola oil
1 medium onion, chopped
1 small carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1-3/4 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
GARNISH (GREMOLATA):
1 tablespoon minced fresh parsley
1 tablespoon grated lemon peel
1 garlic clove, minced

Directions

Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain.
In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves.
Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.