Ingredients
- 4 large veal shanks (3 1/2 to 4 lbs.) cut about 3 inches thick
- 1/2 cup flour for dusting
- 1 tablespoon salt substitute
- 2 tablespoons freshly ground black pepper
- 2 to 6 tablespoons extra virgin olive oil
- 1 cup carrots cut into 1/4 inch coins
- 1 large Vidalia onion, chopped into 1/2 inch dice
- 1 cup celery, sliced 1/4 inch thick
- 2 tablespoons fresh thyme, chopped
- 2 cups tomato sauce
- 2 cups veal stock (may use 1/2 vegetable and 1/2 beef)
- 2 cups Barolo wine
- 1/2 teaspoon lemon pepper
- 1 teaspoon parsley flakes
- 1 teaspoon lemon peel, grated
- 2 large garlic cloves, crushed.
- 6 bay leaves
Preparation
Step 1
Rinse shanks and pat dry. Preheat oven to 375F. Place flour, salt substitute and pepper in a large, airtight bag. Place shanks in bag, seal tightly and toss to coat. Remove shanks and discard bag.
In a 6 to 8 quart casserole dish, heat olive oil until smoking then reduce heat to medium high. Place shanks in pan and brown, tuning to get every side, about 12 to 15 minutes. Remove shanks and set aside.
Reduce heat to medium and add the vegetables and thyme. Continue to cook stirring regularly until softened and pale brown, about 8 to 10 minutes. Add tomato sauce, stock, and wine. Bring to a boil. Add all other spices except bay leaves. Place shanks back in pan, making sure they are submerged at lest halfway. If shanks are not covered, add more stock and or wine. Ad bay leaves tin random spacing. Place in oven for 2 to 2 ½ hours and cook until meat is falling off the bone.
Place one veal shank in the center of each plate, surrounded by vegetables. Spoon sauce and a few vegetables over each shank. Remove bay leaves.
Note: Best if made a day ahead and refrigerated. Remove fat that rises to the surface. Reheat on stovetop and simmer until ready to serve.