Ingredients: |
Ingredients: 8-10 meaty veal shanks, tied with string to keep intact
1/2 cup flour
1 medium carrot, diced
1 celery rib, chopped
2 large leeks, cleaned and sliced
2-3 garlic cloves, finely chopped
1 can whole tomatoes, coarsely chopped
2 cups dry white wine
1 cup chicken stock or broth
2 cups veal stock or broth
1 T Italian parsley
2 tsp. fresh thyme leaves
1 sprig rosemary
1 bay leaf
2 strips lemon zest, finely julienned
salt and pepper
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Directions: |
Directions:Preheat oven to 375º. Put parsley, thyme, rosemary and bay leaf in a piece of cheesecloth and tie with string. Season flour with salt and pepper. Dredge veal shanks on all sides with the flour shaking off the excess. Heat a large heavy casserole (large enough to hold the shanks in one single layer) over medium heat. Add olive oil to the pan and heat. Add the veal shanks and brown on all sides. Remove shanks and set aside.
Add 2 T olive oil to the same pan. Add the vegetables and saute until they are beginning to brown. Add garlic and lemon zest and cook for 1 minute. Add wine to the pan and raise the heat to high. Stir and scrape up the browned bits from the bottom of the pan (deglazing). Cook until the wine is reduced by half. Add the veal back to the pan along with the tomatoes, herbs and enough broth to almost cover the shanks (just to the top of them). Season with salt and pepper. Bring the pan to a boil, cover and place in preheated oven. Cook for 2-3 hours or until the meat is almost falling off the bone. Check and add more liquid if it is evaporating too quickly and to baste. Remove shanks to a serving plate. Remove herb packet and toss. If the sauce is not thickened enough bring to a simmer and reduce slightly. Pour sauce over the shanks. Serve over Risotto or pasta. |
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