Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 2-1/2 hours
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Ingredients
- 1-1/2 lb veal shanks or roast
- 3 Tbs olive oil
- juice of 1 lemon
- 1/2 tsp freshly ground black pepper
- 1 yellow onion, diced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 (14.5oz) can diced tomatoes
- 1/4 cup hot water
Instructions
- Preheat oven to 350℉.
- Place veal in a single layer in a heavy roasting pan.
- Sprinkle with oil, lemon juice, and pepper. Cover with onion, celery, carrot and tomatoes.
- Cover and roast for 1-1/2 hours or until meat falls off the bone.
- Uncover and brown for 30 minutes longer, adding water if necessary.
3 Comments
I subed short-ribs and put it in the crock pot on low. It is still cooking, but I will update to let you know how it came out.
bberonda08
What can you substitute for veal? I don’t eat veal but I would consider beef or pork. Do these meats change anything in the recipe?
tjw6150
@tjw6150 – I’m sure either beef or pork would work fine. Just get a cut that’s similar in thickness to the veal cut in the recipe. Good luck!
Neely