Tuesday, February 17, 2009

Veal Shanks

I made this last night for dinner, and it was fantastic.

Serves 3
preheat oven to 325

3 veal shanks about 2 inches thick
extra virgin olive oil for browning
1/2 inch slice of pancetta, diced
1/2 onion, chopped
1/2 stalk celery, chopped
1 small carrot, chopped
2 whole garlic cloves, peeled
1 tbl flour
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 cup dry white wine or vermouth
3 tbl tomato paste
1/2 cup chicken stock or water
salt & pepper

Brown the pancetta in some olive oil. Dry the veal and salt & pepper them. Push the pancetta aside and brown the veal. Remove the veal and add the onion, celery, carrot, and garlic, and saute until onion is translucent. Add flour and cook 2-3 minutes. Deglaze pan with wine and add veal shanks back to pan. Add tomato paste, rosemary, and thyme. The liquid should come halfway up the veal. Cover the pan and place in the oven & bake 1 hour. Check and add a little chicken stock or water if there isn't enough liquid. Let bake 1 hour more. ( You can hold this in a 150 oven for several hours if you want to make it ahead. Skim the fat and serve with risotto.

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