VEAL SHANKS MILAN STYLE
- 6 veal shanks, 2 inches thick
- ½ cup all-purpose flour
- ⅓ cup olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- ¾ cup dry white wine
- 1 (28-ounce) can crushed Italian-style tomatoes
- 2 tablespoons chopped parsley plus additional for garnishing
- 2 garlic cloves, finely chopped
- Salt and freshly ground pepper to taste
Instructions:
The perfect accompaniment for this dish is Risotto.
- Place veal shanks on aluminum foil and sprinkle with flour. Heat oil in a large heavy casserole over medium heat.
- Add veal to casserole. Brown on all sides. Remove veal from casserole.
- Add onion, carrot and celery. Sauté until lightly browned.
- 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.