Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb veal shanks-cut -- 1
1/2 -inch thick
: Salt and pepper
: Flour for dredging
: Olive oil for searing
3/4 c chopped onions
1/4 c chopped carrots
1/4 c chopped celery
1 c white wine
1 c chopped tomatoes, -- with
: juices
3 c brown stock
1 bay leaf
1 sprig thyme
2 garlic cloves
: Chopped parsley and lemon
: wedges for
: garnish

Generously season the veal shanks on all sides with salt and pepper.
Dredge lightly in flour, shake off excess. Heat 1/4 cup olive oil in
a large Dutch oven. Brown the shanks on both sides until golden, you
may need to do this in batches.

Remove all the shanks from the Dutch oven, and add the onions,
carrots, and celery, cook for 2 minutes, stirring occasionally. Add
the wine, tomatoes, stock, bay leaf, thyme, and garlic. Place the
seared shanks back into the Dutch oven. Bring to a boil, reduce heat,
cover, and simmer for 1 1/2 hours. Adjust seasonings, and serve with
chopped parsley and lemon wedges.

Yield: 6 servings

Recipe By : ESSENCE OF EMERIL SHOW

Date: 09/26/96

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