Braised Veal Shanks
|All purpose flour||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Veal shanks||1 1⁄2 Kilogram (6 Pieces Of 8 Ounce / 250 G Each)|
|Vegetable oil||10 Milliliter (2 Teaspoon)|
|Onions||2 , chopped|
|Celery stalks||2 , chopped|
|Carrots||2 , chopped|
|Dry white wine/Chicken stock||500 Milliliter (2 Cups)|
|Plum tomatoes||796 Milliliter (28 Ounce Tin, With Juices)|
|Lemon juice||25 Milliliter (2 Tablespoon)|
|Chopped fresh rosemary/0.5 teaspoon /2 milliliter dried rosemary||1 Tablespoon (15 Milliliter)|
|Short grain rice||2 Cup (32 tbs) (500 Milliliter- Italian)|
|Peas||1 Cup (16 tbs) (250 Milliliter, Fresh Or frozen)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Grated lemon peel||1 Tablespoon (15 Milliliter)|
|Garlic||2 Clove (10 gm), finely chopped|
Combine flour, salt and pepper.
Pat veal dry and dust with seasoned flour.
Heat oil in large, deep ovenproof skillet.
Brown veal on medium-high heat on all sides.
Remove meat and reserve.
Remove all but 2 tsp/10 mL fat from pan.
Add onions, garlic, celery and carrots.
Reduce heat and cook gently for about 10 minutes, until fragrant and tender.
Add wine and increase heat.
Bring to boil and let half the wine evaporate.
Add tomatoes, breaking them up with spoon.
Add lemon juice, rosemary and pepper.
Return veal to pan.
Cover and simmer gently in preheated 350Â°F/180Â°C oven for 2 to 4 hours, or until veal is very tender (you can also transfer everything to a casserole dish and cover it tightly with a lid or foil).
If sauce is not thick enough, remove veal to platter and keep warm.
Bring sauce to boil and cook until desired thickness.
Before serving, bring large pot of water to boil (use at least 5 qt/5 L water).
Return to boil and cook for 10 to 12 minutes until tender.
Add peas and allow to rest for 2 minutes.
Drain rice and peas in sieve.
Taste and season with salt.
To make topping, in small bowl, combine parsley, lemon peel and garlic.
Serve veal over rice with sauce.
Sprinkle with herb topping.