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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I love this dish. I make it often for Company because they love it. Not the cheapest meal to make but oh so delicious every now and then. I just love the flavors. I have tried many recipes over the years and have just combined some to come up with what I like and this is the result. Ingredients:
8 veal shanks (1 1/2 inch thick,center bone) |
1 cup flour (seasoned with ground black pepper and seasoning salt) |
3 tablespoons vegetable oil |
3 tablespoons butter |
1 large onion (chopped) |
5 fresh garlic cloves (minced) |
1 cup carrot (diced) |
1/2 cup celery (diced) |
1 cup dry white wine |
28 ounces whole tomatoes (roughly chopped) |
2 tablespoons tomato paste |
15 ounces brown sauce (gravy) |
1/2 cup beef broth |
1/2 teaspoon oregano |
1/4 teaspoon thyme |
2 bay leaves |
1 teaspoon worcestershire sauce |
3 drops tabasco sauce |
1/2 teaspoon sugar |
Directions:
1. Heat oil and butter in ovenproof casserole. Dredge veal in well seasoned flour and brown in heated oil & butter on both sides. Do this in two batches. You may have to add a bit more oil. About 4 minutes on each side. Remove veal and put aside.
2. Add onion,garlic,carrots and celery to casserole. Cook over medium heat for about 4 minutes.
3. Pour in wine and cook another 4 minutes over medium high heat.
4. Add in tomatoes, tomato paste, brown sauce,beef broth,Worcestershire,Tabasco and sugar. Sprinkle in herbs. Bring to a boil.
5. Gently put back in veal shanks. Cover and put in preheated oven at 350°F Cook 2 hours in oven. Veal should be fork tender.
6. Remove veal from casserole. Cook sauce over high heat for about 4 minutes, adjust seasonings. Pour sauce over veal and enjoy.
7. I serve this over wide egg noodles and some veggies or a delicious salad on the side.
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