Roasted Veal Shanks with Rosemary

Ingredients

• 2 cloves garlic
• 1 cup dry white wine
• 5 cups (or more) low-salt chicken broth
• You'll need to order the large veal shanks from your butcher.
• 2 2-to 2 1/2-pound veal shanks
• 2 tablespoons fresh rosemary plus sprigs (for garnish)
• 6 tablespoons olive oil
• + 6 more ingredients
• • 2 cups carrots
  • 2 cups onion
  • 1 ½ cups celery
  • fresh Italian parsley
  • 1 tablespoon fresh sage
  • Coarse kosher salt

Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). M...

View full recipe at Epicurious