3 veal shanks
2 tablespoons butter
4 tablespoons extra virgin olive oil
1 onion diced
1 leek (white part), diced
2 garlic cloves finely chopped
1 carrot, diced
1 celery stalk, diced
zest of one small lemon (large slices of lemon peel )
1/2 cup fresh Italian parsley, chopped
2 bay leaves
2 1/2 cups red wine
2 cups canned tomatoes
1 1/2 cup beef broth
salt and pepper
Mise en place
Season your veal shanks with salt and pepper. In a bowl add the flour, and season with salt and pepper
|Dredge the the veal shanks in the flour.|
Shake off any excess flour from the meat
to prevent it from burning while
searing on high heat.
|Heat the oil and butter, Add the veal|
shanks and sear the meat
|Brown on all sides. Transfer to a plate.|
|Add the chopped onions to the Dutch oven pot|
and saute until golden brown
about 4-5 minutes.
|Toss in leeks and garlic.|
| Add the carrots and celery.|
Cook 5 minutes until the vegetables are
|Add the parsley, lemon rind and bay leaf.|
|Return the meat to the Dutch oven and|
place on the mirepoix (vegetable mixture).
Pour in the wine and simmer for about 20 minutes to allow the wine to reduce by half.
Add the tomatoes and beef broth.
Cover the Dutch oven pot and braise in a 350º F oven for about 1 1/2 hours. Continue cooking with the cover off for an additional 30 minutes to allow the sauce to reduce further and thicken.
|Served with semolina, carmelized onions, and mushroom polenta with a side of green beans amandine.|