Serves four
INGREDIENTS
- 4 pieces of veal shank
- 4 ribs of celery, cut in a small dice
- 2 carrots, cut in a small dice
- 1 large Spanish onion, cut in a small dice
- 2 cloves of garlic, minced
- 1/2 lb mushroom caps, cut in a small dice
- 1 cup flour
- 2 cups of white wine
- 4 cups of veal stock
- Fairway Sea Salt and Fairway Tellicherry Pepper to season
- Fairway Extra Virgin Olive Oil
DIRECTIONS
- Preheat the oven to 350 degrees.
- Season the flour with salt and pepper.
- Dredge each side of the veal shanks in the seasoned flour.
- Heat 2 tablespoons of olive oil in a heavy pan.
- Cook the veal shanks in the hot olive oil until they are well browned on each side, but be careful not to burn the flour.
- When each piece is fully browned, remove them from the pan and place them in an oven-safe pan with a lid.
- Add the garlic to the same pan you used to brown the veal shanks and sauté for 30 seconds.
- Add the celery, onions, carrots and mushrooms to the pan. Cook over medium heat until the vegetables are slightly browned.
- Add the white wine, raise the heat and reduce the wine by 2/3.
- Once the wine is reduced, add the veal stock.
- Add the sauce with the vegetables to the pan with the veal shanks.
- Bring everything to a simmer on top of the stove
- Cover the pan and and place in the preheated oven. Cook for 1˝ hrs.
- Check the veal shanks for tenderness; the meat should almost fall off the bone but not quite. If you think it needs more time, return the pan to the oven for another 20 minutes.
- Once done, remove the veal shanks from the sauce and keep them warm.
- Reduce the liquid in the pan on the stove by ˝.
- Season with salt and pepper if needed.
- Serve each veal shank with the sauce and vegetables.
