Ingredients
- 6 1 1/2 inch thick slices veal shank
- 2 1/2 tsp salt + more to taste
- 1 1/2 tsp freshly ground black pepper
- 1/3 cup all purpose flour, for dredging
- 1/4 cup vegetable oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 Tbsp tomato paste
- 1 cup dry white wine
- 4 About 4 cups chicken broth
- 1 large sprig of fresh rosemary
- 1 large sprig of fresh thyme
- 1 bay leaf
Preparation
Step 1
Preheat oven to 375 degrees. Pat the veal dry with paper towels to ensure even browning. Secure the meat to the bone with kitchen twine. Season the veal with 1 ½ tsp each of salt and pepper. Dredge the veal in the flour to coat.
In a braising pan, heat the oil over a medium flame until hot. Add the veal and cook until brown on both sides, about 8 minutes per side. Transfer the veal to a plate and reserve.
In the same pan, add the vegetables. Season with 1 tsp of salt to help draw out the moisture from the vegetables. Saute until the onion is tender,
about 5 minutes. Stir in the paste and sauté for 1 more minute. Stir in the wine and simmer until the liquid is reduced by half, about 2 minutes. Return the veal to the pan. Add enough chicken broth to come two thirds of the way up the sides of the veal. Add the herbs. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan and transfer to the oven. Braise until the veal is fork-tender, turning the veal every 30 minutes, for 2 hours.
Carefully remove the cooked veal from the pan and transfer to a cutting board. Cut off the twine and discard. Serve with spooned sauce on top.