Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole veal shanks 1/2 ts Sage, crumbled
Flour 1/2 ts Rosemary
4 tb Butter 1 lg Ripe tomato; peeled, seeded
1 ts Salt - and chopped
1/2 ts Pepper 2 c White wine
1/2 c Celery; finely chopped 1 Lemon; rind grated
1/2 c Carrots; finely chopped 2 tb Parsley; chopped
1 md Onion; finely chopped 1 Anchovy (optional); mashed
1 Garlic clove; minced 6 Servings of cooked rice
1/2 c Mushrooms; minced

Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in
butter over high heat until brown on all sides. Add salt, pepper, celery,
onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover
and braise for 10 minutes. Add white wine. Cover and gently simmer for 2
hours. The liquid should barely cover the meat. Just before serving, stir
in the gremolada. This consists of the grated lemon rind, parsley,
anchovy, and garlic. Serve with cooked rice.

Source: Bristol Farms Typos by: Karen Mintzias

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