Veal Shanks

Ingredients

• 1/4 cup sweet butterNutrition
• 1/2 oz bay leavesNutrition
• 1 tsp ground pepperNutrition
• 1 tsp saltNutrition
• 1 tsp rosemaryNutrition
• 1/2 cup olive oilNutrition
• 2 medium carrots, dicedNutrition
• 2 stalks medium celery, dicedNutrition
• 10 cloves garlicNutrition
• 1 medium onion, dicedNutrition
• 10 fl oz white wineNutrition
• 1 cup waterNutrition
• 1 lb veal shank, cut in 1.5 inch piecesNutrition

Directions

1. 1Season shank with salt and pepper. Preheat oven to 450 °F (230 °C4) and sear shank in hot roasting pan, in olive oil.
2. 2Continually baste shank and cook until brown.
3. 3Add carrots, celery and onions and brown slowly. Add white wine, herbs and spices.
4. 4Continually baste while roasting for about 2 1/2 hours until fork tender and bronze in color. Pan should be dry.
5. 5Add a cup of water or wine to the drippings and bring to a boil, reduce to 1/2 and stir in 1/4 cup of sweet butter.

Nutrition per serving

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