VEAL SHANKS WHOLE FOODS RECIPES

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal.
  Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Season veal with salt and pepper and fry in a pot with oil.
• Add onion and cook briefly, deglaze the pot with white wine and broth, cover and cook for about 1 hour.
• Add carrots and fry another 10 minutes.
• Stir starch in a bowl with a little water until smooth, add into the pot and bind the sauce.
• Then add leek, bring to a boil briefly and then `remove from heat, stir in creme fraiche, season to taste and serve.
• If desired serve with boiled potatoes.