- 4
Ingredients
- 1/2 cup flour
- Salt ; and pepper
- 4 pieces veal shank with bone ; cut 3 inches thick
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 onion, chopped
- 3 Carrots ; chopped
- 3 stalks celery ; chopped
- 4 cloves garlic ; coarsely chopped
- 2 bay leaves
- 3 tablespoons fresh Italian parsley ; finely chopped
- 1 cup dry Marsala ; or red wine
- 2 cups veal or chicken stock ; or beef stock
- 2 tomatoes, peeled ; seeded and chopped & 1 Tbs tomato paste or 1 cup canned pureed tomatoes
- 3 springs Thyme
Preparation
Step 1
Preheat oven to 375 degrees. In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Add stock, tomatoes and thyme and bring to a boil. Return the shanks to the pan, drizzle with olive oil. Braise for 2 1/2 hours until the meat is tender.
Remove veal. Strain the liquid and reserve vegetables, discarding bay leaves and thyme. Boil liquid for about 25 minutes until it reduces by half. Season with salt and pepper. Stir in vegetables and simmer for 2 minutes. Put shanks on plate and spoon sauce and vegetables over veal.