Serves: 6
Total Calories: 259

2 whole veal shanks, trimmed as for a roast (about 2 1/2 pounds)
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and freshly ground black pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, chopped
sprig of fresh rosemary
1 cup dry white wine
1 cup peeled seeded and chopped tomato
2 cups beef broth or Meat Broth

1 Place a rack in the center of the oven. Preheat the oven to 350°F. In a Dutch oven large enough to hold the veal shanks, or another deep, heavy pot with a tight-fitting lid, melt the butter with the olive oil over medium heat. Pat the meat dry and place it in the pot. Brown the meat on all sides, about 20 minutes. Sprinkle with the salt and pepper.

2 Scatter the carrots, onion, garlic, and rosemary around the meat. Cook until the vegetables are softened, about 10 minutes more.

3 Add the wine to the pot and simmer 1 minute. Add the tomatoes and broth.

4 Cover the pot and place it in the oven. Cook, turning the meat occasionally, 2 hours or until it is very tender and coming away from the bone. Transfer the meat to a platter. (If the sauce is too thin, simmer the liquid until slightly reduced.)

5 Holding each shank by the bone, carve the meat lengthwise. Arrange the slices on a warm platter. Drizzle with some of the sauce. Serve immediately, with the remaining sauce on the side.

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: 259
Calories from Fat: 112

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