Braised Veal Shanks With Rosemary And Thyme

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• all-purpose flour
• 3 1/4 lbs center-cut veal shanks, about 6 1-inch thick pieces
• 1/4 cup plus 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 large carrot, peeled, finely chopped
• 2 celery ribs, finely chopped
• 5 large fresh thyme sprigs
• 1 large fresh rosemary sprig
• 1 bay leaf
• 1 3/4 cups chicken stock or 1 3/4 cups one 14 1/2-ounce can low sodium chicken broth

Recipe

• 1 preheat oven to 350°f
• 2 place all purpose flour in shallow bowl. sprinkle both sides of veal shank pieces with salt and pepper. dredge each veal piece in flour, shaking off excess.
• 3 heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side.
• 4 using tongs, transfer veal pieces to plate.
• 5 add remaining 2 tablespoons olive oil to pot. add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes.
• 6 season vegetables to taste with salt and pepper.
• 7 place veal atop cooked vegetables in pot and pour chicken stock over. bring to simmer; cover and place in oven.
• 8 cook until veal is very tender, about 1 hour 10 minutes.
• 9 discard bay leaf.
• 10 transfer 1 veal piece to each of 6 plates. spoon excess fat off sauce, if desired.
• 11 spoon sauce and vegetables over veal and serve immediately.