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Oh so good...
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4
whole |
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shanks of veal, cut into 3" pieces |
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flour for dredging |
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½
cup |
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olive oil |
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1
medium |
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onion, sliced thinly |
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1
whole |
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bay
leaf |
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2
small |
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carrots, sliced thinly |
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1
stalk |
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celery, sliced thinly |
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¾
cup |
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dry
white wine |
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2½
cups |
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canned tomatoes, undrained |
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1
tsp |
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tomato paste |
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2
Tbs |
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chopped fresh parsley |
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2
cloves |
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garlic, crushed |
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1½
Tbs |
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grated fresh lemon peel |
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salt
and fresh ground pepper to taste |
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1 |
Dredge veal
pieces with flour. Heat oil in skillet and add
veal. Brown on all sides. Remove veal from
skillet and set aside. |
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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. |
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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. |
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4 |
Serve veal
with sauce drizzled on top. |
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Servings: 8 |
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