Ingredients
- 8 large pieces of veal shank cut 2 inches thick, tied
- 1 1/2 cups all purpose flour
- Kosher salt and freshly ground pepper
- Good olive oil
- 3 tablespoons unsalted butter
- 3 med celery stalks, medium diced
- 2 leeks, cleaned and medium diced
- 4 tsp minced garlic 94 cloves)
- 1 Tbsp grated lemon zest (2 lemons)
- 5 sprigs fresh thyme, tied together with kitchen string
- 1 cup dry white wine
- 3 cups chicken stock
Preparation
Step 1
Preheat oven to 350.
Rinse the veal shanks and pat them dry. In a medium bowl, combine the flour with 1 Tbsp salt and 1 1/2 tsp pepper. Toss the veal shanks in the flour and shake off any excess. In a pot or Dutch oven large enough to hold the veal shanks in one layer, heat 2 Tbsp of olive oil over high heat. In two batches, brown the veal shanks on all sides for about 10 minutes, turning to brown evenly, and place them on a plate. Add more oil, if necessary, to cook the second batch.
Wipe out the pot with a paper towel. Melt the butter in the pot, add the celery, carrots, leeks and onion and sauce' over medium heat for 10 minutes, until tender. Add the garlic and lemon zest and cook for 1 more minute. Add the thyme, wine, chicken stock, 1 Tbsp salt, and 1 1/2 tsp pepper, scraping the pot to incorporate any browned bits. Return the shanks to the pot and bring th liquid to a simmer.
Cover the pot tightly and place in the over for 1 3/4 to 2 hours, until the veal shanks are very tender. Taste for the seasonings and serve the shanks hot with the sauce.