 | | Directions |
- Place rosemary, thyme, bay leaf and cloves into a cheesecloth and tie shut with kitchen twine. This is called a bouquet garni.
- Pat veal shanks dry with paper towels.
- Use kitchen twine to secure the meat to the bone.
- Season each shank with salt and pepper.
- Dredge each in flour and shake off any excess.
- In a large dutch oven, heat oil.
- Add shanks and brown on each side for approximately 3 minutes per side.
- Remove shanks and set aside.
- In the same pot, add the onions, carrots and celery.
- Saute until soft, approximately 10 minutes.
- Add tomato paste and mix well.
- Return the shanks to the pan and add wine.
- Simmer until the liquid is reduced to half.
- Add the bouquet garni and 2 cups of chicken broth.
- Bring to a boil, reduce to low and cover the pan with a tight fitting lid.
- Simmer for 1 1/2 hours or until the meat is falling off of the bone.
- Check every 15 minutes, turning the shanks. Add more chicken stock if necessary.
- Remove shanks from the pot, being careful so they do not fall apart.
- Place on a serving platter.
- Remove the kitchen twine from each.
- Throw away the bouquet garni.
- Pour the liquid from the pot over the shanks and serve.
Note: If veal shanks are not available you can substitute lamb or beef shanks. |
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Prep Time: 15 minutes
Cook Time: 2 hours
Container: dutch oven
Servings: 4
|  | | Ingredients | | - | | 1 sprig fresh rosemary |
| - | | 1 sprig fresh thyme |
| - | | 1 bay leaf |
| - | | 2 whole cloves |
| - | | 2 cups flour for dredging |
| - | | 4 pounds veal shanks |
| - | | 1/2 cup olive oil |
| - | | 1 small red onion |
| - | | 3 carrots - peeled and diced |
| - | | 2 stalks of celery - diced |
| - | | 2 tablespoons tomato paste |
| - | | 1 cup dry white wine |
| - | | 2 cups chicken broth - more if necessary |
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