Two-Grain Pilaf With Veal

• 1 (1-pound) veal or beef shank
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon all-purpose flour
• 2 teaspoons vegetable oil, divided
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced yellow onion
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (14 1/2-ounce) can fat-free beef broth, divided
• 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 cup water
• 1 teaspoon dried basil
• 2/3 cup wild rice
• 1/3 cup uncooked pearl barley
• Carrot curls (optional)
• Basil sprigs (optional)

1. Preheat oven to 350u0b0.
2. Trim fat from veal. Sprinkle salt and pepper over veal; dredge in flour. Heat 1 teaspoon oil in a large ovenproof Dutch oven over medium-high heat. Add veal; cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Add remaining 1 teaspoon oil, carrot, celery, onion, and garlic to pan; cook over medium heat for 5 minutes or until tender. Add wine, scraping pan to loosen browned bits. Return veal to pan; add 1 cup broth, tomatoes, water, and dried basil. Cover and bake at 350u0b0 for 30 minutes. Add rice, barley, and remaining broth; cover and cook 1 1/2 hours until veal is tender and rice is done.
3. Remove veal from Dutch oven. Remove meat from bone; discard bone. Shred with 2 forks; return shredded veal to pan. Garnish with carrot curls and basil sprigs, if desired.

veal, salt, pepper, flour, vegetable oil, carrot, celery, yellow onion, garlic, white wine, beef broth, salt, water, basil, wild rice, pearl barley, carrot, basil

Taken from www.myrecipes.com/recipe/two-grain-pilaf-with-veal (may not work)