The sights and smells of Italy are evoked with this wonderful, richly flavored oven-braised stew made with veal shanks. Serve with risotto to complete the flavor journey.
3 pounds veal, sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
7 tablespoons butter - divided use
3 tablespoons extra virgin olive oil
1 1/2 cups dry white wine
1 1/2 cups chopped onions
3/4 cup chopped carrot
3/4 cup chopped celery
1 teaspoon minced garlic
4 cups beef broth
1 1/2 cups seeded and chopped tomatoes
1/2 cup chopped flat-leaf parsley
2 tablespoons grated lemon peel
1 bay leaf
1 clove garlic, crushed
- Season sliced veal with salt and pepper. Dredge in flour, coating evenly. In a heavy skillet, heat 3 tablespoons butter and oil over medium heat. Brown the veal then transfer to a baking dish.
- Add white wine to the skillet and boil until the liquid is reduced to about a half cup; reserve in a small bowl.
- Cook onion, carrots, celery, and minced garlic in 4 tablespoons butter over medium heat, stirring occasionally, until soft. Pour over the veal, with beef broth.
- Spread tomatoes, parsley, lemon peel, bay leaf, and crushed garlic over the veal. Cover and bake at 325°F (160°C) for 2 hours, or until the veal is tender.
- Strain the pan juices into a saucepan, skimming off the fat. Boil for about 15 minutes, or until reduced to about 3 cups. Serve the sauce over the veal.
Makes 6 servings.