Meaty veal shanks become fall-off-the-bone tender when cooked slowly with vegetables.
Prep Time: 25 mins
2 - 2 1/2 pounds veal shanks or meaty lamb shanks, cut crosswise into 2- to 2 1/2-inch-thick slices
2 tablespoons all-purpose flour
1/4 teaspoon lemon-pepper seasoning
2 tablespoons olive oil or cooking oil
1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped carrot (1 medium)
1/2 cup water
1/4 cup dry white wine or water
1 teaspoon anchovy paste (optional)
1 cloves garlic, minced
1/2 teaspoon instant beef bouillon granules
1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon finely shredded orange peel
3 cups hot cooked rice or couscous
1 tablespoon snipped fresh parsley
Trim fat from meat. In a large resealable plastic bag combine the flour and lemon-pepper seasoning. Add veal slices to bag, seal, and shake to coat well on all sides. In a 4-quart Dutch oven brown veal in hot oil over medium-high heat. Drain off fat.
Add undrained tomatoes, onion, celery, carrot, water, wine, anchovy paste (if desired), garlic, bouillon granules, Italian seasoning, and orange peel to Dutch oven; stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until veal is tender. Remove veal, reserving vegetable mixture; keep warm.
Boil vegetable mixture gently, uncovered, about 15 minutes or until slightly thickened. Toss rice or couscous with parsley; place in a serving dish. Arrange meat on top of rice. Spoon the vegetable mixture over meat and rice.