Two-Grain Pilaf with Veal

By Lv2Cook

Ingredients

• 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 fat-free beef broth divided
• 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 (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Trim fat from veal. Sprinkle salt and pepper over veal; dredge in flour. Heat 1 teaspoon 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 remaining 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 350º 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 Dutch oven. Remove meat from bone; discard bone. Shred with 2 forks; return shredded veal to pan. Garnish with carrot curls and basil sprigs, if desired.