Braised Veal Shanks
|Meaty veal shanks||8 Pound, cut in 2-inch pieces|
|Flour||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs) (Progresso Brand)|
|Thinly sliced onions||2⁄3 Cup (10.67 tbs)|
|Thinly sliced celery||2⁄3 Cup (10.67 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Dry vermouth/Dry white wine||3⁄4 Cup (12 tbs)|
|Canned crushed tomatoes||28 Ounce (1 Can, Progresso Brand)|
|Thyme leaves||1 Teaspoon|
|Basil leaves||1 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
Coat veal on all sides with flour.
In a large saucepot heat about 1/4 cup of the olive oil until hot.
Add veal, a few pieces at a time.
Saute until lightly browned on all sides.
Remove from saucepot; set aside.
Repeat with remaining veal adding more olive oil if needed.
Add onions, celery and carrots to saucepot.
Saute until onions are tender, about 5 minutes.
With a slotted spoon remove vegetables; set aside.
Add wine to saucepot.
Cook over moderate heat, stirring to loosen brown particles on bottom.
Return veal and juices to pot.
Cover with vegetables.
Add crushed tomatoes, bay leaves, thyme, basil, oregano, salt and black pepper.
Simmer, covered, until veal is tender, about 1 1/4 hours, basting occasionally.
If necessary, uncover during last 15 minutes of cooking to thicken sauce.
Remove bay leaves.
Sprinkle with Gremo-lata.