Creamy Braised Veal Shanks

• 4 lb. meaty veal shanks
• 2 Tbsp. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. fresh ground black pepper
• 2 Tbsp. salad oil
• 2 c. chicken broth (canned or fresh)
• 1 (6 oz.) can tomato paste
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried sage leaves
• 1/2 tsp. dried basil leaves
• 4 small leeks, cleaned and chopped
• 3 medium carrots, pared and sliced
• 1/2 c. whipped cream

1. Sprinkle meat with flour, salt and black pepper.
2. Heat oil in heavy Dutch oven.
3. Brown meat slowly in oil, turning frequently. Add broth water to cover tomato paste, rosemary, sage and basil. Turn meat to moisten all sides.
4. Cover and simmer for 2 to 2 1/2 hours.
5. After 1 1/2 hours, add leeks and carrots.
6. Spoon juices over mixture and finish cooking until meat is tender.

veal shanks, flour, salt, fresh ground black pepper, salad oil, chicken broth, tomato paste, rosemary, sage, basil, leeks, carrots, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474343 (may not work)