2 approximately 0.8 lb. veal shanks
1/4 cup flour
1 tsp. paprika
1 large (or 2 smaller) onions
4 stalks celery
1 can low-sodium diced tomatoes
2 cups low-sodium vegetable or chicken stock
1 cup white wine
1 sprig rosemary
2 bay leaves
1/4 cup olive oil
salt and pepper
1. If you have kitchen twine, tie up the shanks around the thickest part so that they will hold together while you cook them. This isn't a crucial step, but I did it. Then salt and pepper generously on all sides.
7. Add the shanks back to the pot and cover. Put the whole pot into the oven at 350 degrees for 2 1/2 hours.
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