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1/3 cup flour
1 tsp salt
1/2 tsp pepper
6 (2" thick) veal shanks
5 Tbsp olive oil
1 tsp Italian seasoning
1/2 tsp sage
1 onion, chopped
3 garlic cloves, minced
2 carrots, sliced
1 celery stalk, sliced
1-1/2 cups dry white wine
1 can (10-3/4 ounce) condensed chicken broth
2 Tbsp tomato paste
1-1/2 Tbsp parsley, chopped
1 Tbsp grated lemon peel
Preheat oven to 325 degrees F.
Combine flour, salt and pepper; dredge meat in flour mixture. In a large skillet, heat the olive oil on high. Brown meat on all sides. Lay the veal shanks in a covered baking dish; sprinkle with Italian seasoning and sage. Combine onion, 1 clove garlic, carrots and celery. Sprinkle over meat. Whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 degrees for 2 hours or until fork-tender. Just before serving, combine parsley, lemon peel, and 2 cloves minced garlic; sprinkle over each veal shank. Serve immediately.