• Prep Time:
  • Cooking Time:
  • Serves: 5 servings

Two Grain Pilaf with Veal

  • Recipe Submitted by on

Category: Beef, Rice

 Ingredients List

  • 1 lb Veal Shank
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1 tb All-Purpose Flour
  • 2 ts Vegetable Oil; Divided
  • 1 c Diced Carrot
  • 1 c Diced Celery
  • 1 c Diced Onion
  • 2 Garlic Cloves; Minced
  • 1/2 c Dry White Wine
  • 14 1/2 oz Fat-Free Beef Broth; Divided
  • 14 1/2 oz No-Salt-Added Whole
  • -Tomatoes; Undrained And
  • -Chopped
  • 1 c Water
  • 1 ts Dried Basil
  • 2/3 c Wild Rice
  • 1/3 c Uncooked Pearl Barley
  • Carrot Curls; Optional
  • Basil Sprigs; Optional


Preheat oven to 350?. Trim fat from veal. Sprinkle salt and pepper over
veal; dredge in flour. Heat 1 tablespoon oil in a large ovenproof dutch
oven over medium high heat. Add veal; cook 2 1/2 minutes on each side or
until browned. Remove from pan; set aside. Add 1 teaspoon oil, carrot,
celery, onion, and garlic to pan; cook over medium heat for 5 minutes or
until tender. Add wine, scraping pan to loosen browned bits. Return veal to
pan; add 1 cup broth, tomatoes, water, and dried basil. Cover and bake at
350? for 30 minutes. Add rice, barley, and remaining broth; cover and cook
1 1/2 hours until veal is tender and rice is done. Remove veal from pan.
Remove meat from bone; discard bone. Shred with 2 forks; return shredded
veal to pan. Garnish with carrot curls and basil sprigs, if desired.

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