One Pot Braised Veal Shanks
Serving Size / Yield
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- kitchen twine, for bouquet garni and tying the veal shanks
- 3 whole veal shanks, trimmed
- sea salt and freshly ground black pepper
- all-purpose flour, for dredging
- 1/2 C. vegetable oil
- 1 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 T. tomato paste
- 1 C. dry white wine
- 3 C. chicken stock
- 3 T. fresh flat-leaf Italian parsley, chopped
- 1 T. lemon zest
Place the rosemary, thyme, bay leaf, and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides for about three minutes per side. Remove browned shanks and set aside.
In the same pot, add the onion, carrot, and celery. Season with salt. Saute until soft and translucent, for eight minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half for five minutes. Add the bouquet garni and two cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan, and simmer for about one and half hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks.
Remove the cooked shanks from the pot and place them on plates; cut off the kitchen twine.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.