[ARIETIES

Re Pia.

Ze OLD FASHI

Offer Expires February 11, 1989

RAISIN WHEATS

NABISCO © OR APPLE COMLAMION WHEATS

ON THE PURCHASE OF
SHIRRIFF’S MARMALADE

AT YOUR STONG’S STORE

375m! Jar Limit one coupon per purchase

5153537 |

27 - Sunday, February 5, 1989 - North Shore News

6 pounds veal shanks
% cup flour
‘4 wp. salt, '4 isp. pepper
4 cup olive oil
1 medium onion, minced
I carrot, minced
I stalk celery, minced
2 cloves garlic, minced
I cup dry white wine
| cup beef broth
2 - 796mi cans tomatoes, drained
4% tsp. basil
‘A tp. rosemary
Have the vel shanks cut inte 2-inch
pieces and secure them with string.
Coat the shanks with Nour seasoned
wath sultand pepper. Heat % cup oil
ina heavy skillet, add the shanks. a
few pieces ata time, and brawn well
on all sides.

While veal is browning. saute the
omon, carol, celery und garhe in
remaining '% cup oi ina large

Dutch oven. Cook, stirring occa-
sionally until vegetables are tender.
When the veal is browned,
arrange on top of the vegetables.
Place the wine, beef broth, toma-
toes, basil, and rosemary in the pan
used to brown the veal and cook,
stirring to loosen any bits of meat
that may have stuck to the pan.
Bring to a boil and incorporate the
scrapings from the bottom of the
pan, then pour over the veal. Cover
casserole and bake at 350° for 1%
hours or until veal is very tender.
Remove veal to a warm platter
and cut away the strings. Spoon off
fat from the pan juices and ladle
Juice over the veal. Sprinkie with
pBremolata and serve with rice
GREMOLATA
@ cloves garlic
2 thsp. grated lemon peel
\% cup chopped parsley

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