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Ingredients
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 cloves
- cheesecloth
- kitchen twine, for the bouquet garni
- 3 whole veal shanks (about 1 lb per shank, trimmed)
- Sea salt and fresh ground black pepper
- All purpose flour, for dredging
- 1/2 c. vegetable oil
- 1 small onion, diced
- 1 small carrot, diced
- 1 stalk celery, diced
- 1 tbsp. tomato paste
- 1 c. dry white wine
- 3 c. chicken stock
- 3 tbsp. flat leaf parsley
- 1 tbsp. lemon zest
Details
Servings 6
Preparation
Step 1
Place rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This is the bouquet garni.
For the veal shanks, pat dry with paper towels to remove excess moisture. Veal shanks will brown better if dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add onion, carrot and celery. Season with salt to draw out moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add tomato paste and mix well. return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1.5 hours or until the meat is falling off the bone. Check every 15 minutes turning the shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 of the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the twine and discard. Remove the bouquet garni and discard.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parley and lemon zest.
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