• Step 1

  Preheat oven to 350 degrees. Dust veal with pan-searing flour; pat off excess.

• Step 2

  Heat oil in large braising pan on MED-HIGH until oil faintly smokes; add meat, turning to brown both sides, about 10 min total. Remove meat from pan and discard all but about 1 Tbsp drippings from pan.

• Step 3

  Reduce heat to MED. Add celery, onions and garlic; cook 3 min, stirring frequently. Add wine; stirring to loosen browned bits from bottom of pan, simmer 3-5 min to reduce wine to syrupy consistency.

• Step 4

  Add tomatoes; cook 3-5 min until reduced slightly. Simmer 10-15 min. Add broth and return meat to pan. Heat to simmering; cover. Place pan on center rack of oven and braise until meat is fork-tender. Add mushrooms and herbs.

• Step 5

  Carefully remove lid and return to oven for about 15 min. Skim fat from surface of sauce and discard.

• Step 6

  Remove meat from pan. Stir 1-2 Tbsp (or more) pan searing flour, whisking until thickened. Simmer 10 min. Spoon sauce over veal shanks.

Note: When servings & ingredients are modified, nutrition & directions may vary.