Braised Veal Shanks With 20 Cloves Of Garlic

Oven: 325
2—2 1/2 Hours

2 T olive oil
4 veal shanks
salt and freshly cracked pepper to taste
1 medium onion, halved and sliced
1 28 oz can diced tomatoes
2 T tomato paste
2 T brown sugar
2 t chopped fresh rosemary
20 small, whole garlic cloves
1/2 c red wine {omitted}{omitted}

Preheat the oven. Heat the oil in a large skillet. Season the veal with salt and pepper; brown well on all sides. Set the shanks in a casserole dish. Combine the remaining ingredients in a bowl and then pour over the lamb. Cover and bake the lamb for 2 to 2 1/2 hours, or until it is “falling-off-the-bone” tender. Skim any fat from the surface of the veal before serving. Makes 4 servings. Note: Cut back on the amount of garlic used if you think 20 cloves is just a tad too much. If you can’t have or don’t want to use wine, simply replace it with more stock. Use 4 lamb shanks, or 8 thick-cut beef short ribs, in this recipe instead of veal shanks. The method, ingredients and cooking time will remain the same.