This recipe incorporates a modern twist by adding tomatoes to this tradition dish inspired from Italy. We felt it was the right time of year to let the oven warm up the kitchen and then serve this in a large bowl over mashed potatoes or risotto. Be sure to eat up every bit of marrow from the bones as well, yum!
Prep-Time 2-3 Hours. Ingredients: 2 Veal Shanks, 2 Tbsp Canola Oil, Medium Onion, 1 Celery Rib, 1 Bay Leaf, 16oz can Whole Tomatoes, 4 cloves garlic, 1 Cup Red Wine, 1/2 cup Flour, 3 Tbsp Butter, Medium Carrot Chopped, Fresh Rosemary & Parsley, 1cup Low Sodium Chicken Stock, Zest of 1 Lemon.
Preheat heat oven to 325º.
Season veal shanks with salt and pepper, then dredge shanks in flour, shaking off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat. Add veal shanks and brown on both sides about 8 minutes. Transfer shanks to a plate. Add butter to Dutch oven; stir in onions, carrots, and celery and cook for 8 minutes. Now add bay leaf, rosemary, veal shanks, wine, tomatoes, chicken stock and now return shanks. Bring to a simmer, then cover and transfer Dutch oven pot to oven and cook until veal is nearly falling off the bone, about 1.5-2 hours. Transfer veal shanks to a plate and cover with foil. Discard rosemary and bay leaf. Heat Dutch oven over medium heat until liquid is thickened and reduced by half about 20 min. Transfer veal shanks back to pot, spoon over liquid, and cover to keep warm. Meanwhile, finely chop the parsley leaves and toss in a bowl with the garlic and lemon zest. Sprinkle parsley mixture over veal shanks and serve with mashed potatoes or risotto.
Recipe courtesy of Marcel M. Cary Butcher
