Braised Veal Shanks with Polenta

Method:

1. 1

   Preheat oven to 35

2. 2

   Trim fat from veal.

3. 3

   Combine flour, 1/2 teaspoon salt, and next 4 ingredients in a heavy-duty zip-top plastic bag.

4. 4

   Add 1 shank at a time to bag; shake to coat with flour mixture. Reserve flour mixture in bag.

5. 5

   Heat oil in a Dutch oven over medium heat.

6. 6

   Add veal and cook 5 minutes on each side or until browned.

7. 7

   Transfer veal to a plate.

8. 8

   Add onion and garlic to pan; saut until tender.

9. 9

   Sprinkle onion mixture with reserved flour mixture. Cook 30 seconds, stirring constantly.

10. 10

    Add beef broth and wine; bring to a boil. Return veal to pan; cover and bake at 350 for 1 hour and 15 minutes or until veal is tender.

11. 11

    Remove veal from oven; let stand, covered, 10 minutes.

12. 12

    While veal is standing, combine water, cornmeal, and remaining 1/2 teaspoon salt in a large microwave-safe bowl. Stir, cover with wax paper, and microwave at HIGH 5 minutes. Stir, cover, and continue to cook at HIGH 4 minutes or until polenta is very thick. Divide polenta evenly among 4 serving plates. Spoon off and discard fat from veal juices.

13. 13

    Place veal over polenta; spoon juices over veal and polenta.

14. 14

    Combine parsley and lemon rind; sprinkle over veal.

Adapted from My Recipes