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