Braised Veal Shanks
You may have to go to a butcher to get veal shank. The preferred shank comes from the hind leg, weighs about 8 ounces and is 1
Serves: 4Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 3 garlic cloves, minced
- ¼ tsp. salt, divided
- 2 tsp. lemon zest, minced
- ¼ cup chopped parsley
- 4 veal shanks
- ⅛ tsp. ground black pepper
- 4 Tbsp. olive oil
- 2 cups white wine
- 1 large onion, cut into large chunks
- 2 carrots, peeled and cut into ½" rings
- 1 celery stalk cut into ½" slices
- 5 garlic cloves, minced
- 2 cups beef broth
- 1 can (15 oz.) diced tomatoes, drained
- 1 bay leaf
- Smash the minced garlic and an ⅛ teaspoon of salt with a stainless-steel spoon into a paste. Transfer to a small bowl, and stir in minced lemon zest and parsley. Set aside until ready to serve.
- Preheat oven to 325°F and place a rack in the lower-middle. Rinse the shanks, pat dry, and season with an ⅛ teaspoon of salt and an ⅛ teaspoon of black pepper. Place a large Dutch oven over medium-high heat. Once it’s heated add 1 tablespoon of oil and place two shanks in the pan. Cook on each side for about 5 minutes, or until they’re browned.
- Place the shanks in a bowl and add ½ cup of wine to the pan. Scrape any stuck-on bits. Pour the liquid into the bowl with the shanks. Repeat with the other two.
- Add the remaining 2 tablespoons of oil to the Dutch oven and add the onions, carrots, and celery. Cook for 10–12 minutes, or until the edges brown. Stir in the garlic and cook for 1 minute. Stir in the rest of the wine, broth, tomatoes, and bay leaf. Add the shanks and any juices to the pan.
- Cover and cook in the oven for 2 hours or until the meat can be pierced with a fork but is not yet falling off the bone. Remove the bay leaf. Serve with garlic-herb mixture.