- 25 Sep 2009
This is such an easy and cheap recipe, you can't mess it up and it always a big hit with my friends. It's really an old Italian peasant dish and should officially be served with a classic risotto, but I think it's best with some crusty white bread and a simple salad. A italian barolo type wine goes well with this.
If you manage to have leftovers, then take the meat off the bone, put it back into the sauce and serve it over pasta the next day.
Serves: 4 to 6 people
Prep time: 20 minutes
Cooking time: 2 to 3 hours
2 kilo's of veal shanks cut into 4 cm slices with the bone and bone marrow still in (ask your butcher)
some flour (30 grams), salt and pepper
2 tbsp butter and olive oil
2 onions chopped finely
1 large carrot, chopped finely
couple of sprigs of thyme and of rosemary (bruised)
1/2 a bottle dry white wine (yes, white)
500 gr of roughly chopped tomatoes (canned is even better)
2 garlic cloves, chopped finely
1 cup (250 ml) veal stock
grated zest of 2 oranges - optional
dutch oven/stew pot/ le creuset type pan with a lid, big enough to place the shanks in next to each other*
Dust the veal shanks with the flour, salt and pepper, then quickly sear them - just a couple at a time - in a hot pan with the oil and the butter until they're lightly browned. Don't worry if you see some dark brown patches in the bottom of the pan.
Heat your oven to about 180 degrees C.
Remove the shanks from the pan, lower the heat and in in the same pan (don't clean it!) add the chopped onions and the carrot and fry them slowly till glazed, about 5 to 7 minutes, keep stirring!
Add the wine and cook until reduced to about half. Now add the tomatoes and the rest of the ingredients, bring to a boil, put the lid on the pan and put in the oven.
Leave in the oven for a minimum of 2 hours and every half hour or so just turn the shanks and baste them with the sauce. It's ready when the meat falls off the bone. Don't worry if you leave it in the oven for an hour or two longer, you'll just get a better result as long as the shanks are covered by the sauce.
If you want to go all classical you can sprinkle it with gremolate ( = a mix of 2 finely chopped garlic cloves, finely chopped parsley, zest of 2 lemons).
* If you don't have a big enough pan you can also use a high rimmed roasting dish covered with aluminum foil, just make sure to baste more often then and add some more of the wet ingredients.