Veal Shanks Milan-Style
|Veal shanks||6 (About 2 Inches)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, finely chopped|
|Carrot||1 , finely chopped|
|Stalk celery||1 , finely chopped|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Canned crushed italian-style tomatoes||28 Ounce (1 Can)|
|Chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon (Additional Amount)|
Place veal shanks on aluminum foil and sprinkle with flour.
Heat oil in a large heavy casserole.
Add veal to casserole.
Brown on all sides over medium heat.
Remove meat from casserole.
Add onion, carrot and celery.
Saute until lightly browned.
Return veal to casserole.
Stir in wine.
When wine is reduced by half, add tomatoes.
Cover casserole and reduce heat.
Simmer 1-1/2 hours or until meat falls away from the bone.
Add 2 tablespoons parsley and garlic.
Season with salt and pepper.
Arrange meat and sauce on a warm platter.
Garnish with additional parsley.