Baked Veal Shanks (Stinco Di Vitella Forno)

• 3 fresh bay leaves
• 1 sprig fresh sage
• 1 sprig fresh rosemary
• 2 lbs veal shanks, bone removed and fat trimmed (ask butcher to do this)
• 1/4 teaspoon salt & pepper
• 1/4 cup flour
• 5 tablespoons olive oil
• 1/2 cup white wine
• 1 carrot, chopped
• 1 onion, sliced
• 3/4 cup chicken stock
• 2 tablespoons butter

1. Preheat oven to 450u0b0F.
2. Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
3. Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
4. Press both sides of the shank gently into the flour to coat and shake off any excess flour.
5. Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
6. Bake the shank for 10 minutes.
7. Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
8. Remove the shank from the pan and cut the meat into 1-inch-thick slices.
9. Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.

bay leaves, sage, rosemary, veal shanks, salt, flour, olive oil, white wine, carrot, onion, chicken stock, butter

Taken from www.food.com/recipe/baked-veal-shanks-stinco-di-vitella-forno-204710 (may not work)