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For sauce, in a 4- to 5-quart Dutch oven heat oil over high heat. Add veal shanks and veal stew meat. Cook about 5 minutes or until veal is well browned on all sides, turning to brown evenly. Using a slotted spoon, transfer to a plate; set aside.
Reduce heat to medium. Add onion and carrot to Dutch oven; cook for 5 minutes. Stir in garlic; cook for 30 seconds. Stir in flour; cook for 1 minute more. Carefully add tomatoes, wine, broth, salt, pepper, and thyme, stirring to break up tomatoes.
Return veal to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is very tender.
Remove veal shanks. Separate the meat and marrow from the bones. Discard bones. Stir meat and marrow back into sauce in Dutch oven.
Serve sauce with hot pasta.