Two-Grain Pilaf With Veal
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Wild rice and pearl barley star in this buco-type dish.
INGREDIENTS
1 (1-pound) veal or beef shank
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
2 teaspoons vegetable oil, divided
1 cup diced carrot
1 cup diced celery
1 cup diced yellow onion
2 garlic cloves, minced
1/2 cup dry white wine
1 (14-1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 cup water
1 teaspoon dried basil
2/3 cup wild rice
1/3 cup uncooked pearl barley
Carrot curls, optional
Basil sprigs, optionalPreheat oven to 350 degrees.
Trim fat from veal. Sprinkle salt and pepper over veal; dredge in flour.
Heat 1 teaspoon oil in a large oven-proof Dutch oven over medium-high heat. Add veal; cook 2-1/2 minutes on each side or until browned. Remove from Dutch oven; set aside. Add 1 teaspoon oil, diced carrot, celery, onion, and garlic to Dutch oven; cook over medium heat for 5 minutes or until tender. Add wine, scraping Dutch oven to loosen browned bits. Return veal to Dutch oven; add 1 cup broth, tomato, water, and dried basil.
Cover and bake at 350 degrees for 30 minutes. Add rice, barley, and remaining broth; cover and bake 1-1/2 hours or until veal is tender and rice is done.
Remove veal from Dutch oven. Remove meat from bone; discard bone. Shred meat with 2 forks; return shredded veal to Dutch oven. If desired, garnish with carrot curls and basil sprigs.
Makes 5 servings