Braised Veal Shanks

1. 1

   Heat oven to 325 degrees F.

2. 2

   Combine flour and pepper in pie plate.

3. 3

   Add meat, 1 shank at a time; turn to evenly coat both sides with flour mixture, shaking off excess.

4. 4

   Heat 3 Tbsp.

5. 5

   oil in Dutch oven or large deep skillet on medium heat.

6. 6

   Add meat, in batches; cook 3 to 5 min.

7. 7

   or until evenly browned on all sides, turning frequently.

8. 8

   Place in 4-L casserole dish sprayed with cooking spray.

9. 9

   Heat remaining oil in Dutch oven.

10. 10

    Add carrots, celery and onions; cook 5 to 7 min.

11. 11

    or until crisp-tender, stirring occasionally and adding garlic for the last minute.

12. 12

    Add wine to pan; cook and stir 2 min.

13. 13

    Stir in pasta sauce and broth; cook 3 to 5 min.

14. 14

    or until heated through, stirring frequently.

15. 15

    Pour over meat; cover.

16. 16

    Bake 2 hours or until meat is done (160 degrees F).

17. 17

    Transfer meat to platter, reserving sauce in pan; cover meat to keep warm.

18. 18

    Pour sauce into saucepan; cook on medium heat 7 to 10 min.

19. 19

    or until thickened, stirring occasionally.

20. 20

    Spoon sauce over meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.