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Ingredientes
- 6 x 1 1/2- to 2-inch thick veal shanks, about 3 to 4 pounds total
- Â Â Coarse salt and freshly cracked black pepper
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 1 lrg onion, minced
- 2 med carrots, minced
- 1 x rib celery, minced
- 3 clv garlic, minced
- 2 x strips lemon peel
- 1 c. dry red wine
- 1 c. veal stock
- 3 sprg thyme
- 4 x leaves fresh basil
- 2 x bay leaves
- 3 sprg parsley, plus more for garnish
- 1 c. canned plum tomatoes, minced, with their juice
- 1 Tbsp. minced fresh parsley
Direcciones
- Preheat oven to 300 degrees F.
- Season the veal shanks with salt and pepper.
- Heat the extra virgin olive oil in a large Dutch oven over medium-high heat.
- In batches, brown the veal shanks on all sides, about 10 min.
- Remove from the pot.
- Reduce the heat under the Dutch oven to medium.
- Heat the butter and add in the onion, carrot, and celery and cook till vegetables are lightly browned, about 8 min.
- Add in the minced garlic and lemon peel.
- Deglaze the pan with the red wine, simmering till the liquid is reduced by half.
- Put the veal shanks on top of the vegetables.
- Pour the stock over the shanks.
- Add in the thyme, basil, bay leaves, and parsley.
- Season with salt and pepper.
- Bring the liquid to a simmer, tightly cover, and place pot in oven.
- Cook for about 1 1/3 hrs, basting the veal every 20 min during cooking and turning the shanks halfway through the cooking time.
- Add in the tomatoes and their juice (only the juice from the minced tomatoes but not the extra juice from the can).
- Continue cooking till the shanks are fork tender and falling off the bone, about 30 min longer.
- Uncover the pot and continue cooking till the liquid is reduced to a syrupy consistency, about 20 min longer.
- Remove the shanks from the pot (carefully so they do not fall apart).
- Assembly:Serve the veal shanks and cooking liquid on top of mashed potatoes, with the parsley sprinkled on top.
- Have your local butcher slice the veal shank for you. You'll need a medium Dutch oven or possibly a medium-sized, heavy-bottomed pot with a tight-fitting lid.
- Yield is 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 76 | 54% |
| Total Fat 8.68g | 11% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 237mg | 10% |
| Potassium 284mg | 8% |
| Total Carbs 8.11g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.18g | 2% |
| Protein 1.58g | 3% |
