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| 2 Esslöffel | all-purpose flour |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | salt |
| 4 | Veal shanks, (10-ounce) (1-1/2 inches thick) |
| 1 Esslöffel | olive oil |
| 1 Tasse | carrot minced |
| 1 Tasse | celery minced |
| 1 Tasse | onion minced |
| 1 Tasse | white wine dry |
| 1 gross | cloves garlic minced |
| 14 1/2 x ca. 30 g | Plum tomatoes, (1 can) undrained and chopped |
| 1/2 Tasse | beef broth |
| 2 Teelöffel | rosemary fresh, chopped |
| 1 | Bayleaf |
| | Fresh rosemary, (optional) |
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Combine first 3 ingredients in a shallow dish; stir well. Dredge veal in flour mixture.
Heat oil in a large ovenproof Dutch oven over medium-high heat. Add veal, and cook 2-1/2 minutes on each side or until browned. Remove from pan; set aside. Reduce heat to medium; add carrot and next 4 ingredients, and cook for 5 minutes, stirring frequently to deglaze pan. Return veal to pan; add tomatoes and next 3 ingredients.
Cover and bake at 350 degrees for 2 hours or until veal is tender; discard bay leaf. Yield: 4 servings.
Per serving: 365 Calories; 15g Fat (41% calories from fat); 34g Protein; 14g Carbohydrate; 129mg Cholesterol; 649mg Sodium
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