Name: Roasted Veal Shanks with Rosemary
Prep time: 1 minutes
Total time: 3 hours
Yield: 6 Servings
Ingredients: 2 2- to 2 1/2-pound veal shanks; Coarse kosher salt; 6 tablespoons olive oil, divided; 2 cups 1/3-inch cubes peeled carrots; 2 cups thinly sliced onion; 1 1/2 cups 1/3-inch cubes celery; 2 tablespoons chopped fresh rosemary plus sprigs (for garnish); 1 tablespoon chopped fresh sage; 2 garlic cloves, peeled, crushed; 1 cup dry white wine; 5 cups (or more) low-salt chicken broth, divided; Chopped fresh Italian parsley

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