• Post last modified:November 17, 2016
  • Post category:Food
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» 1 teaspoon of salt
» 1 teaspoon of pepper
» 6 8-10 oz. Veal Shanks must be 1 1/2 to 2 inches thick
» 1/4 cup all-purpose flour
» 6 tablespoons of olive oil
» 1 cup of white wine {we use Pinot Grigio NEVER use Chardonnay}
» 1 carrot,finely chopped (food processor recommended}
» 1 rib of celery,finely chopped
» 1 large Spanish onion,finely chopped I
» 4 whole cloves of garlic, finely chopped f
» 4 oz. of white button mushrooms
» 2 bay leaves,whole
» 2 cups of tomato sauce (we use our own tomatoes)
» 2 cups of chicken stock
» 1 cup of porcini mushrooms (sliced}

Preheat Oven to 375 degrees

Salt and pepper veal shanks and then dust with flour, remove excess by shaking.
Heat 3 tablespoons of olive oil in a large saute pan until sizzling,add veal shanks and brown on both sides.
Transfer to a 9″ by 13″ casserole dish or Dutch oven.

Deglaze saute pan with 1/2 cup of white wine gathering all brown bits off saute pan,cook untilwine is reduced by half, about 3 to 5 minutes.

Pour mixture over the veal shanks.

Wipe saute pan clean and add 3 tablespoons of olive oil on high heat. When sizzling,then add:
• Carrots
• Onions
• Celery
• Mushrooms (both types}
• Garlic
• Bay leaves
Cook for 2 minutes stirring constantly.

Reduce heat to medium,cook for additional 5 minutes. Raise heat to medium high and add 1/2 cup of the wine. Cook until volume is reduced by half.

Add tomato sauce,chicken stock, then raise heat to bring to a boil,while stirring well and constantly.
Once boiling, pour mixture over meat.

Cover casserole loosely with heavy duty aluminum foil. (Or put lid on if using Dutch oven.}
Place in oven and reduce temperature to 350 degrees and cook for 1 1/2

Remove foil (or lid}, turn over shanks, and cook for 1 hour more, uncovered.
Note: Add an additional 10 minutes if shanks are 2″ thick.
Sauce should be rich and tasty and you can now adjust salt to taste.

Serve with risotto with saffron or smashed garlic potatoes.

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