4 whole shanks of veal, cut into 3″ pieces
flour for dredging
½ cup olive oil
1 medium onion, sliced thinly
1 whole bay leaf
2 small carrots, sliced thinly
1 stalk celery, sliced thinly
¾ cup dry white wine
2½ cups canned tomatoes, undrained
1 tsp tomato paste
2 Tbs chopped fresh parsley
2 cloves garlic, crushed
1½ Tbs grated fresh lemon peel
salt and fresh ground pepper to taste
1. Dredge veal pieces with flour. Heat oil in skillet and add veal. Brown on all sides. Remove veal from skillet and set aside.
2. If needed, add a little more oil to the skillet; add onion, bay leaf, carrots and celery, and cook over medium heat 5 minutes. Add wine and simmer until wine has reduced. Add veal, tomatoes and tomato paste; cover and simmer until tender, about 1½ hours. If necessary, add a little more wine or water during cooking.
3. Remove veal from skillet and run liquid from pan through a mesh strainer. Return liquid to the pan and stir in parsley, garlic, lemon peel, salt and pepper. Simmer 5 minutes.
4. Serve veal with sauce drizzled on top.
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