Clay Pot Tuscan Veal Stew |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This low fat recipe is from The Good Health Clay Pot Cookbook in response to a request. The recipe claims that the salt can be deleted if desired..FYI, when the shanks or shin bones are used this dish it is more commonly known as Osso Bocco. Ingredients:
2 lbs stewing veal or 6 pieces veal shanks (or shin bones) |
3 tablespoons all-purpose flour |
1 -2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons oil |
1 onion, halved and sliced |
2 cloves garlic, crushed |
2 bay leaves |
1 cup dry white wine |
1 cup chicken stock |
1 lb tomato, peeled and chopped |
4 tablespoons chopped parsley |
1 grated lemon, rind of |
Directions:
1. Soak bottom and top of a 3 qt clay pot for 10 minutes, drain.
2. Toss veal with flour, salt and pepper.
3. Heat oil in a non-stick skillet and brown meat.
4. Place meat in clay pot.
5. In the non-stick skillet, add onion, 1/2 the garlic and bay leaves and cook for 5 minutes.
6. Stir in wine, chicken stock and tomatoes.
7. Mix and cook til just warm.
8. Pour into clay pot.
9. Cover pot, place in cold oven.
10. Bake at 400 degrees for 2 1/2 hours.
11. Mix together remaining garlic, parsley and lemon rind.
12. Sprinkle mixture over the finished stew and serve.
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