Veal shanks with mushrooms and rosemary

Name: Veal shanks with mushrooms and rosemary
Total time: 1 h 35 min
Yield: Four servings
Ingredients: 4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds; Flour for dredging; Salt to taste, if desired; Freshly ground pepper to taste; 1/4 cup olive oil; 1 cup finely chopped onions; 1 teaspoon finely minced garlic; 1/4 pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups; 1/2 cup dry white wine; 1 cup fresh or canned chicken broth; 2 teaspoons chopped fresh or dried rosemary

By Craig Claiborne and Pierre Franey

Total Time: 1 hour 35 minutes
Rating: 4(23)
Comments: Read comments

Featured in: FOOD;VEAL SHANKS; FLAVORFUL SIMPLICITY ITSELF

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Ingredients

Yield:Four servings

4pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3½ pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
¼cup olive oil
1cup finely chopped onions
1teaspoon finely minced garlic
¼pound fresh mushrooms, cut into ½-inch cubes, about 1¼ cups
½cup dry white wine
1cup fresh or canned chicken broth
2teaspoons chopped fresh or dried rosemary

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees.
Step 2
Dredge the pieces of shank in flour seasoned with salt and pepper.
Step 3
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
Step 4
Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
Step 5
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.