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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from veal shanks. Combine flour, salt, and 1/4 teaspoon pepper; dredge veal shanks in flour mixture. Heat oil in a Dutch oven over medium-high heat; add veal shanks, and cook until browned on both sides. Drain and pat dry with paper towels; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.

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  • Coat Dutch oven with cooking spray. Place over medium-high heat until hot; add onion and garlic, and saute until tender. Return veal to Dutch oven. Add tomatoes, vermouth, and rosemary; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until veal is tender, turning once. Transfer veal to a serving platter; keep warm. Stir beans into tomato mixture; cook over medium heat until thoroughly heated. Spoon bean mixture over veal; sprinkle with parsley and 1/4 teaspoon pepper.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

326 calories; calories from fat 22%; fat 8g; saturated fat 2.4g; mono fat 3.6g; poly fat 0.8g; protein 24.8g; carbohydrates 40.2g; fiber 0g; cholesterol 66mg; iron 0mg; sodium 374mg; calcium 0mg.
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