To make it easy, ask the butcher to slice the veal shanks.
Serves: 10Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Medium
- 5 lbs. veal shanks
- 2 tsp. salt, divided
- 1 tsp. pepper, divide
- 1 Tbsp. extra-virgin olive oil
- 1 leek, ends trimmed, thoroughly cleaned, cut lengthwise, and sliced
- 3 large tomatoes, cut into wedges
- 4 medium onions, peeled and cut into large wedges
- 4 cloves garlic, peeled and smashed
- 2 stalks celery, ends trimmed and cut into chunks
- 2 medium carrots, peeled and cut into chunks
- 1 cup dry red wine
- 3 cups beef stock
- 2 bay leaves
- 3 Tbsp. chopped fresh parsley
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. chopped fresh rosemary
- Preheat the oven to 325°F. Season the shanks with 1 teaspoon of salt and 1⁄2 teaspoon of pepper.
- Heat the oil in a Dutch oven (with a lid) over medium-high for 30 seconds. Add the shanks and brown them for 3 to 4 minutes on both sides.
- Add the leeks, tomatoes, onions, garlic, celery, and carrots. Brown the vegetables lightly. Add the wine and cook it for 2 to 3 minutes to let it reduce by half.
- Add the stock, bay leaves, parsley, thyme, and rosemary. Bring the veal to a boil, cover it immediately, and place it in the oven. Braise the dish for 2 to 3 hours, until the meat is fork-tender and starts to separate from the bone. Remove the bay leaves.
- Serve it hot or let it come to room temperature, refrigerate it, and reheat it the next day.