VEAL SHANKS A LA GRECQUE

Veal shanks a la grecque image

Provided by Craig Claiborne And Pierre Franey

Time 1h35m

Yield Four servings

Number Of Ingredients 14

Ingredients

4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup olive oil
1 cup finely chopped onions
1 cup finely chopped celery
1 teaspoon finely minced garlic
1/2 cup dry white wine
1 cup chopped imported canned tomatoes
2 1/4 cups fresh or canned chicken broth
2 tablespoons finely chopped fresh dill
1 bay leaf
1/4 cup orzo (dried rice-shaped pasta, available in many supermarkets and grocery stores)

Steps:

Preheat oven to 375 degrees.
Dredge the pieces of shank in flour seasoned with salt and pepper.
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
Pour off the fat from the skillet. Scatter the onions, celery and garlic around the meat, and cook, stirring, until the vegetables are wilted.
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the tomatoes, one half cup of the broth, dill and bay leaf. Cover closely and place in the oven. Bake one hour.
Uncover and add the remaining one and three-quarter cups broth. Add the orzo and stir. Cover closely and cook 15 minutes longer.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 18 grams, Carbohydrate 18 grams, Fat 28 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1210 milligrams, Sugar 5 grams