Roasted Veal Shanks with Rosemary
Roasted Veal Shanks with Rosemary might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 579 calories, 63g of protein, and 26g of fat per serving. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. If you have veal shanks, wine, rosemary plus sprigs, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.
Sprinkle veal withcoarse salt and black pepper.
Heat 4tablespoons oil in heavy large ovenproofpot over medium-high heat.
Add veal; cookuntil dark brown, turning occasionally, 25to 30 minutes.
Transfer pot to oven; roastuncovered 30 minutes (veal will be darkbrown). Maintain oven temperature.
Meanwhile, heat 2 tablespoons oil inheavy large skillet over medium-high heat.
Add carrots, onion, and celery; sauté untilsoftened, about 12 minutes.
Add choppedrosemary, sage, and garlic; sauté 2 minutes.
Transfer veal to plate; pour off oil frompot.
Add wine, 2 cups broth, and vegetablesto pot and bring to boil. Return veal to pot(broth will not cover veal). Roast uncovereduntil meat is very tender, turning every 30minutes and adding more broth by cupfulsas needed to moisten as broth evaporates,about 1 hour 15 minutes.
Transfer veal tolarge plate. Set strainer over medium bowl.
Pour juices and vegetables from pot intostrainer, pressing on solids to extract liquid.
Transfer vegetables to processor; pureeuntil almost smooth. Skim fat from juices inbowl; discard fat.
Whisk 1 cup vegetablepuree into juices in bowl (discard remainingpuree). Season with coarse salt and blackpepper. Return puree mixture and vealto same pot. Return to oven and roast 10minutes longer, turning veal once.
Cut meat off bones into 1-inch-thickpieces.
Garnish with parsley and rosemary sprigs.
A spicy, earthy red wine—like the
Bastianich 2006 Vespa Rosso (Italy, $38)—is fantastic with the rich meat.