Serves: 6
Total Calories: 68

2 tablespoons unsalted butter
1 tablespoon olive oil
2 whole veal shanks, trimmed as for a roast (about 2 1/2 pounds) and tied
salt and freshly ground black pepper
1/4 cup chopped shallot
6 fresh sage leaves
1 sprig rosemary (2-inch)
1/2 cup dry white wine

1 Place a rack in the center of the oven. Preheat the oven to 400°F. In a Dutch oven large enough to hold the meat in a single layer, or another deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Pat the veal dry. Add the veal shanks to the pan. Cook, turning the meat with tongs, until browned on all sides, about 20 minutes. Sprinkle with salt and pepper.

2 Scatter the shallots and herbs around the meat. Cook 1 minute. Add the wine and simmer 1 minute.

3 Cover the pot and put it in the oven. Cook, turning the meat occasionally, 2 hours or until it is very tender and coming away from the bone. (Add a little water if the liquid evaporates too quickly.)

4 Transfer the meat to a platter. Remove the strings. Holding each shank by the bone, carve the meat lengthwise. Arrange the slices on a platter and spoon the juices over all. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 68
Calories from Fat: 53

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