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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Growing up in an Italian family, this was Sunday dinner at least once a month. My mother handed down the recipe. I have made a few changes over the years. Ingredients:
1 sprig fresh rosemary |
1 dried bay leaf |
3 whole cloves |
4 veal shanks (one pound each) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup all-purpose flour, for dredging |
1/3 cup olive oil |
1 small onion, diced |
3 small carrots, diced |
2 stalks celery, diced |
3 tablespoons tomato paste |
1 cup dry white wine |
3 cups chicken stock or 3 cups water (or a combination of both) |
5 tablespoons chopped flat-leaf italian parsley |
3 tablespoons lemons, zest of |
Directions:
1. Place the rosemary, bay leaf and cloves in cheesecloth and tie with twine.
2. This will be your bouquet garni.
3. Pat the veal shanks with a paper towel.
4. Secure the meat at the bone with kitchen twine.
5. Sprinkle with shanks with salt and pepper.
6. Dredge the shanks in flour.
7. In a large Dutch oven heat the olive oil.
8. Add the shanks to the hot pan and brown on all sides, about 4 minutes per side.
9. Remove the shanks to a plate.
10. In the same pot add the onion, carrots and celery.
11. Season with salt and saute until soft, about 8 minutes.
12. Add the tomato paste and mix well.
13. Return the shanks to the pot and add white wine.
14. Simmer about 5 minutes.
15. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
16. Transfer the Dutch oven to a 325 degree oven and cook for 2 hours.
17. After 1 hour check the cooking liquid in the pot and if necessary add more stock.
18. Carefully remove the shanks from the pot.
19. Cut off the twine and discard.
20. Discard the bouquet garni.
21. Pour all the juices over the shanks and garnish with the parsley and lemon zest.
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