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Veal Shanks Exps Tohcom23 41350 Dr 11 01 5b

Veal Shanks

TOTAL TIME: Prep: 30 min. Bake: 2 hours YIELD: 12 servings.
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 zest
  • 1 garlic clove, minced

Directions

  • 1. Preheat oven to 325°. In a shallow dish, combine flour, salt and pepper. Add veal, a few pieces at a time, and turn to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 serving: 533 calories, 22g fat (6g saturated fat), 286mg cholesterol, 461mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 73g protein.

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