Recipe - Veal Shanks With Caramelized Onions And Sage

6 Centercut veal shanks;
(each about 1 One half to
; 2 inches thick)
One half cup All purpose flour
2 teaspoon Dried rubbed sage
4 tablespoon Olive oil
3 lg Onions; cut or sliced up
5 Garlic cloves; chopped
15 Fresh whole sage leaves
1 One half cup Dry white wine
3 cup Canned beef broth
Additional chopped fresh
sage

Sprinkle veal with salt and pepper. Combine flour and dried sage in shallow
bowl. Set 3 tablespoons flour mixture aside. Dredge veal in remaining flour
mixture to coat; shake off excess. Heat 2 tablespoons oil in heavy large
very wide pot over mediumhigh heat. Working in batches, cook veal until
brown, about 7 minutes per side. Transfer veal to bowl.

Heat remaining 2 tablespoons oil in same pot. Add onions and saute until
beginning to brown, about 10 minutes. Reduce heat to medium and saute
onions until very deep brown, about 35 minutes longer. Add garlic and saute
5 minutes. Add whole sage leaves and reserved 3 tablespoons flour mixture;
stir 2 minutes. Add wine; bring to boil.

Arrange veal in single layer in pot. Add broth. Cover and simmer over
mediumlow heat until meat is very tender but does not fall off bone, about
1 hour 45 minutes. Uncover; simmer until juices thicken enough to coat
spoon, about 30 minutes. Season with salt and pepper.

Place 1 veal shank on each plate. Spoon sauce and onion mixture over.
Sprinkle with additional fresh sage.

Makes 6