VEAL SHANKS MILAN STYLE
VEAL SHANKS MILAN STYLE
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Yield: 6 TO 8 SERVINGS
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6 veal shanks, 2 inches thick
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½ cup all-purpose flour
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⅓ cup olive oil
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1 medium onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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¾ cup dry white wine
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1 (28-ounce) can crushed Italian-style tomatoes
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2 tablespoons chopped parsley plus additional for garnishing
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2 garlic cloves, finely chopped
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Salt and freshly ground pepper to taste
Instructions:
The perfect accompaniment for this dish is Risotto.
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Place veal shanks on aluminum foil and sprinkle with flour. Heat oil in a large heavy casserole over medium heat.
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Add veal to casserole. Brown on all sides. Remove veal from casserole.
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Add onion, carrot and celery. Sauté until lightly browned.
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Return veal to casserole. Stir in wine and cook until wine is reduced by half. Add tomatoes. Cover casserole and reduce heat. Simmer 1½ hours or until meat falls away from the bone. Add 2 tablespoons parsley and garlic. Season with salt and pepper. Arrange veal and sauce on a warm platter. Garnish with additional parsley. Serve immediately.