Italian Braised Rose Veal and Vegetables
2 h. 25 min.
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon peppers
- 4 rose Veal shank
- 1 tablespoon butter
- 2 tablespoons Oil
- 1 onion (finely chopped)
- 2 carrots (diced)
- 1 stick Celery (finely chopped)
- 4 large potatoes (diced)
- 2 cloves garlic (crushed)
- ½ cup dry white wine
- ½ cup Veal stock (or vegetable stock)
- 14 ounces canned Plum tomato
- 2 teaspoons chopped rosemary
- 2 bay leaves
Mix together the flour, salt and pepper and coat the rose veal shanks on all sides.
Heat the butter and oil in a frying pan and cook the rose veal shanks until browned on all sides. Set aside.
Add the onion, carrot, celery, potatoes and garlic to the pan and cook, stirring, for 3-4 minutes. Transfer the vegetables to a large pan. Put the rose veal shanks on top of the vegetables
Pour off the fat from the frying pan and pour in the wine, stock, tomatoes, rosemary and bay leaves. Bring to a boil and simmer for 2 minutes, scraping the residue from the base of the pan. Pour over the veal and vegetables
Bring to a boil then reduce the heat, cover and simmer for 1-2 hours until the meat is very tender and the sauce is thick. Turn the veal shanks twice during the cooking time. When turning the shanks, lift them gently so that they stay in one piece and the marrow is not lost.
Serve garnished with rosemary and oregano sprigs.