Ingredients
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8 Veal Shanks
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Salt
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Black Pepper
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½ cup A.P Flour
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2 oz Olive Oil
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10 oz Yellow Onions
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5 oz Celery
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5 oz Carrots
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1 oz Garlic
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12 oz White Wine
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1.5 qt Veal Stock
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3 lbs Tomatoes
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4 Bay leaves
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1 tsp Fresh Thyme
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1 tsp Fresh Oregano
Directions
These braised veal shanks become very tender from the long braising method and are prized for the marrow that comes with each cut.
Steps
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1
Done
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Preheat the oven to 300 degree F. |
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2
Done
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Season the veal shanks with salt and pepper, then coat lightly with fl our to cover entire surface. |
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3
Done
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In a heavy-bottomed sauté pan, heat olive oil over a medium-high flame. Once pan is hot, add the veal shanks to sauté on both sides, coloring the shanks deep golden brown. |
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4
Done
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Remove the shanks from the pan. Add minced onion, carrots, celery, and garlic to the pan, and lower heat to sweat the vegetables in the remaining oil until vegetables are translucent. |
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5
Done
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Deglaze the pan with the white wine, making sure to scrape all of the particles off the bottom of the pan while reducing the wine by 50%. |
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6
Done
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Add the veal stock, and return the veal shanks to the pan. Adjust heat as needed to return to a simmer. |
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7
Done
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Once the veal shanks are brought to a simmer, add tomatoes, bay leaves, thyme, and oregano; cover with snug lid and place in oven for approximately 1.5 to 2 hours, depending on thickness of shanks. (Check to see that the meat will fall off the bone to indicate that it is cooked properly.) |
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8
Done
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Serve topped with gremolata and with risotto alla Milanese. |
