Traditional Italian Veal Shank Stew
8 sprigs Parsley, chopped fine
2 Tomatoes, large ripe
4 lb Veal Shank
1/4 c Flour
2 T Olive Oil
2 oz Pancetta, (or chopped bacon)
1/4 c Butter, melted
1/2 lb Onions, diced
3 Garlic, large cloves, mashed
2 Bay Leaves, crumbled
1 T Rosemary
1 t Salt
1 t Pepper
3/4 c Dry White Wine
1 Carrot, minced
1/2 stalk Celery, with leaves minced
2 T Tomato Puree
1/2 c Water
Sprinkle veal with flour.
Heat olive oil, pancetta and butter in large pan.
Add veal and brown on all sides for about 8 minutes.
Add onion and brown, then add garlic.
Add bay leaves, rosemary, salt and pepper and brown a few more minutes.
Add the wine, cover and simmer for 10 minutes Discard any burnt garlic.
Add carrot, celery, parsley and tomatoes.
Mix tomato puree with the water and add to the mixture.
Stir and cook for at least 40 minutes.
QtyItalian Parsley 2TGarlic, minced 1cloveLemon Peel ¬ΩtLemon Juice 1TMix in a bowl and reserve to sprinkle over individual servings.