3-4 pound veal shank in 3' pieces
Flour for dredging
6 Tbsp olive oil
1 medium onion, thinly sliced 1 medium carrot, grated
1 medium celery stalk, chopped
2 cups Newman's Own® Marinara Pasta Sauce with Mushrooms
½ cup white wine
¾ cup chicken or beef stock
Salt and pepper
1 bay leaf
2/3 cup parsley, finely chopped
1 clove garlic, minced
1 lemon peel, finely grated
Coat veal in flour, brown well in oil and remove.
Add onion, carrot and celery and sauté slowly until soft but not brown. Stir in pasta sauce, wine, stock, bay leaf, salt and pepper. Bring to boil, replace veal and reduce heat. Gently simmer, covered, 1 ½ -2 hours until tender.
Put veal onto serving platter and sprinkle with parsley, garlic and lemon peel.
Serve with risotto milanese.
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