4 lbs. veal shank, cut to approx. 1½ inch thick
1 cup flour
Salt and freshly ground pepper to taste
½ cup olive oil
1 medium onion, peeled and cut into small dice
1 carrot, peeled and cut into small dice
1 celery stalk, cut into small dice
3 tbsp. minced fresh garlic
½ tsp. thyme leaf, dry
1 tbsp. parsley leaves, dry
3 Turkish bay leaves
1 cup dry white wine
1½ cups canned diced tomatoes, not drained
1 qt. veal stock, fresh or canned, low sodium beef stock

Pre-heat oven to 350ºF. Choose a heavy shallow-bottom casserole with a lid for braising the veal shanks. Heat a sauté pan on the stove over medium heat. Place flour onto a large plate and season with salt and fresh ground black pepper to taste; taste the flour to ensure that enough seasoning has been added. Dip the veal shanks in the flour so that they are evenly coated. Add olive oil to the sauté pan and heat to just below the smoking point. Add the seasoned veal shanks to the hot oil. Turn as needed to until golden brown on top and bottom. Once the veal is browned, remove the shanks to a clean plate and immediately add diced carrot, celery and onion to the pan. Continue to sauté until the vegetables also are golden brown.

Add the minced garlic and sauté briefly with vegetables until translucent. Add the white wine to de-glaze the pan. Scrape the bottom with a wooden spoon to remove all of the flavorful bits still clinging to the pan. Return the veal shanks to the pan and reduce the wine by 75%. Transfer the veal shanks to the casserole, then add the diced tomatoes. When this comes to a simmer, pour the vegetables and all of the juices over the veal shanks. Add enough veal or beef stock to the pan to come ¾ of the way up the sides of the veal shanks. Add the dry thyme, parsley leaves and the bay leaves to the casserole.

Place the covered casserole into the pre-heated 350ºF oven. Set the time for 45 minutes. When the timer goes off, check the casserole to ensure that enough stock remains to cover ½-¾ of the veal shank. Baste the meat with the juices; they should be simmering gently. Return pan to the oven and again re-set time for 45 minutes. Remove the casserole from the oven and check meat for doneness. The meat should fall readily from the bone. Remove the meat from the pan to a warm plate. Taste the sauce for seasoning. Add more salt and pepper if necessary. If the sauce is too thin for your taste, return the sauce to a small sauce pan and reduce to the desired consistency. Transfer the veal shanks to the serving plates and top with the sauce. The shanks may also be topped with a garnish of Gremolata, a mixture of lemon zest, garlic and parsley.

Wine Inquirer Wine Pairing Suggestions:

Barbaresco, Barbera, Barolo, Brunello di Montalcino, Cabernet Sauvignon, Dolcetto d’Alba, Pinot Noir, Merlot, Shiraz/Syrah, Super Tuscan, Valpolicella, Zinfandel

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