Clay Pot Tuscan Veal Stew

Name: Clay Pot Tuscan Veal Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving(s)
Ingredients: 2 lbs stewing veal or 6 pieces veal shanks (or shin bones); 3 tablespoons all-purpose flour; 1 -2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons oil; 1 onion, halved and sliced; 2 cloves garlic, crushed; 2 bay leaves; 1 cup dry white wine; 1 cup chicken stock; 1 lb tomatoes, peeled and chopped; 4 tablespoons chopped parsley; 1 grated lemon, rind of

Submitted by TammieV

"This low fat recipe is from "The Good Health Clay Pot Cookbook" in response to a request. The recipe claims that the salt can be deleted if desired..FYI, when the shanks or shin bones are used this dish it is more commonly known as Osso Bocco."

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Ready In:: 3hrs 30mins
Ingredients:: 13
Serves:: 6

ingredients

2 lbs stewing veal or 6 pieces veal shanks (or shin bones)
3 tablespoons all-purpose flour
1 -2 teaspoon salt
¹⁄₄ teaspoon pepper
2 tablespoons oil
1 onion, halved and sliced
2 cloves garlic, crushed
2 bay leaves
1 cup dry white wine
1 cup chicken stock
1 lb tomatoes, peeled and chopped
4 tablespoons chopped parsley
1 grated lemon, rind of

directions

Soak bottom and top of a 3 qt clay pot for 10 minutes, drain.
Toss veal with flour, salt and pepper.
Heat oil in a non-stick skillet and brown meat.
Place meat in clay pot.
In the non-stick skillet, add onion, 1/2 the garlic and bay leaves and cook for 5 minutes.
Stir in wine, chicken stock and tomatoes.
Mix and cook til just warm.
Pour into clay pot.
Cover pot, place in cold oven.
Bake at 400 degrees for 2 1/2 hours.
Mix together remaining garlic, parsley and lemon rind.
Sprinkle mixture over the finished stew and serve.