Serves: 6
Total Calories: 142
Prep time: n/a
Cook time: 47 minutes
Total time: 47 minutes

6 slices center cut veal shank (each 1-1/2" thick with shank bone)
1/2 cup flour
1 tablespoon salt
1 teaspoon freshly ground white pepper
2 tablespoons olive oil (extra virgin, preferably)
2 tablespoons finely minced shallots
2 cloves garlic, finely minced
1 cup diced carrot
1 cup diced celery, or celery root, or both
2 cups dry white wine
1 cup tomato juice
2 cups chopped fresh oregano or 1 teaspoon dried oregano
2 medium-size ripe tomatoes, peeled and coarsely diced
Gremolata garlic and herb seasoning
2 cloves garlic, finely minced
2 tablespoons chopped fresh parsley
grated lemon peel

In a shallow bowl, dredge the veal slices with flour, salt, and pepper. Heat oil in heavy skillet and add the veal slices and brown over medium heat cooking for about 5 minutes on each side. Transfer to a paper towel to drain. Add the minced shallots and garlic to the hot oil and sauté for 2 minutes. Add diced carrots, celery or celery root (or both), and sauté for 5 minutes more. Add the wine and tomato juice and bring to a boil. Add the oregano and shank bone and return to a boil. Cover and simmer over medium heat for 20 minutes. Turn bones over and simmer for 20 minutes more or until meat is tender and falls away from the bone. Transfer the shank bone to a deep serving platter and surround with the rest of the veal. Add diced tomatoes to the sauce and bring to a boil. Spoon over the meat and sprinkle with the Gremolata and serve at once over steamed rice or with steamed rice or noodles.

Nutritional Facts:

Serves: 6
Total Calories: 142
Calories from Fat: 40

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