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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (5-ounce) veal shanks |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 teaspoons olive oil |
vegetable cooking spray |
1 medium onion, thinly sliced and cut in half |
3 cloves garlic |
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained |
1/2 cup vermouth |
1 1/2 teaspoons dried rosemary, crushed |
1 (15-ounce) can cannellini beans, drained |
1/4 cup chopped flat-leaf parsley |
1/4 teaspoon freshly ground pepper |
Directions:
1. Trim fat from veal shanks. Combine flour, salt, and 1/4 teaspoon pepper; dredge veal shanks in flour mixture. Heat oil in a Dutch oven over medium-high heat; add veal shanks, and cook until browned on both sides. Drain and pat dry with paper towels; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
2. Coat Dutch oven with cooking spray. Place over medium-high heat until hot; add onion and garlic, and saute until tender. Return veal to Dutch oven. Add tomatoes, vermouth, and rosemary; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until veal is tender, turning once. Transfer veal to a serving platter; keep warm. Stir beans into tomato mixture; cook over medium heat until thoroughly heated. Spoon bean mixture over veal; sprinkle with parsley and 1/4 teaspoon pepper.
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