1
["Preheat oven to 350 degrees.", "Place all-purpose flour in shallow bowl.", "Sprinkle both sides of veal shank pcs with salt and pepper.", "Dredge each veal piece in flour, shaking off excess.", "Heat 1/4 c. extra virgin olive oil in heavy large ovenproof pot over medium-high heat.", "Add in veal pcs to pot, arranging in single layer, and sauteuntil brown, about 6 min per side.", "Using tongs, transfer veal pcs to plate.", "Add in remaining 2 Tbsp.", "extra virgin olive oil to pot.", "Add in onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and saute/fry till vegetables brown, about 12 min.", "Season vegetables to taste with salt and pepper.", "Place veal atop cooked vegetables in pot and pour chicken stock over.", "Bring to simmer; cover and place in oven.", "Cook till veal is very tender, about 1 hour 10 min.", "Throw away bay leaf.", "Transfer 1 veal piece to each of 6 plates.", "Spoon excess fat off sauce, if you like.", "Spoon sauce and vegetables over veal and serve immediately.", "This recipe yields 6 servings.", "Comments: ""At a recent lunch at the Stage House Inn in Scotch Plains, I was served a braised veal shank,"" writes Max J. Kalm of Westfield, New Jersey.", """This version was so much better than the ones I""ve prepared.", "Would chef David Drake be willing to share his recipe""
