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Instructions |
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Place the rosemary, thyme, bay leaf and cloves
into cheesecloth and secure with twine. This will
be your bouquet garni.
For the veal shanks, pat dry with paper towels to
remove any excess moisture. Veal shanks will brown
better when they are 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.
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In the same pot, add the onion, carrot and celery.
Season with salt at this point to help draw out the
moisture from the vegetables. Saute until soft and
translucent, about 8 minutes. Add the tomato paste
and mix well.
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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 1/2 hours or
until the meat is falling off the bone. Check
every 15 minutes, turning shanks and adding more
chicken stock as necessary. The level of cooking
liquid should always be about 3/4 the way up the
shank.
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Carefully remove the cooked shanks from the pot
and place in decorative serving platter. Cut off
the kitchen twine and discard. Remove and discard
bouquet garni from the pot.
Pour all the juices and sauce from the pot over
the shanks. Garnish with chopped parsley and lemon
zest.
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| Serving
Suggestions |
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serve with risotto milanese
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Originally Submitted
12/17/2013
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