- This topic has 1 reply, 1 voice, and was last updated February 13, 2016 at 12:02 am by .
- February 13, 2016 at 12:02 am #369444
Braised Veal Shanks
4 meaty, 2- to 3-inch-thick pieces veal shank (12 to 14 ounces each)1/4 cup unbleached all-purpose flour
2 tbs butter
2 tbs olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 cups dry red or white wine
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp dried thyme
1/4 tsp dried rosemary
Fresh rosemary sprigs, for garnish (optional)
Preheat the oven to 325°F.
If not already done by butcher, tie a single strand of kitchen twine around the meat to hold it to the bone during cooking.
Coat the shanks with the flour and shake off the excess.
In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat the butter and oil over medium heat. Brown the shanks on tops and bottoms for 3 to 4 minutes on each side.
Remove the shanks to a plate.
Add the onion and garlic to the pot and cook for 4 to 5 min, stirring often, or until onion is softened. Add the wine, salt, pepper, thyme, and rosemary.
Bring to a gentle boil, scraping up browned bits on the bottom of the casserole.
Remove from the heat and arrange the meat in a single layer, cut-side up, in the casserole. Spoon a little of the liquid over the top of the meat. Cover (if lid does not cover tightly, cover first with foil, then with lid) and bake for 2 hours, or until the meat is very tender.
Remove the pot from the oven and carefully lift the shanks from the cooking liquid to serving platter.
Skim and discard the fat from the liquid, then spoon the cooking liquid around shanks. Serves 4-6
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