Veal Shanks with Caramelized Onions and Sage

Name: Veal Shanks with Caramelized Onions and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 710 milliliters canned beef broth; 2 teaspoons dried rubbed sage; 355 milliliters dry white wine; 5 garlic cloves, chopped; 4 Tbsps olive oil; 3 larges onions, sliced; 6 servings Additional chopped fresh sage; 15 fresh whole sage leaves; 6 center-cut veal shanks (each about 1 1/2 to 2 inches thick)

You can never have too many main course recipes, so give Veal Shanks with Caramelized Onions and Sage a try. One serving contains 460 calories, 47g of protein, and 18g of fat. This dairy free recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. A mixture of onions, beef broth, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Sprinkle veal with salt and pepper.

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Salt And Pepper

Veal

Combine flour and dried sage in shallow bowl. Set 3 tablespoons flour mixture aside. Dredge veal in remaining flour mixture to coat; shake off excess.

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Dried Sage

All Purpose Flour

Shake

Veal

Equipment you will use

Bowl

Heat 2 tablespoons oil in heavy large very wide pot over medium-high heat. Working in batches, cook veal until brown, about 7 minutes per side.

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Veal

Cooking Oil

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Pot

Transfer veal to bowl.

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Veal

Equipment you will use

Bowl

Heat remaining 2 tablespoons oil in same pot.

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Cooking Oil

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Pot

Add onions and sauté until beginning to brown, about 10 minutes. Reduce heat to medium and sauté onions until very deep brown, about 35 minutes longer.

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Onion

Add garlic and sauté 5 minutes.

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Garlic

Add whole sage leaves and reserved 3 tablespoons flour mixture; stir 2 minutes.

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Sage

All Purpose Flour

Add wine; bring to boil.

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Wine

Arrange veal in single layer in pot.

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Veal

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Pot

Add broth. Cover and simmer over medium-low heat until meat is very tender but does not fall off bone, about 1 hour 45 minutes. Uncover; simmer until juices thicken enough to coat spoon, about 30 minutes. Season with salt and pepper.

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Salt And Pepper

Broth