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Total Time: 2 hr 15 min
Prep: 15 min
Cook: 2 hr
Yield:6 servings
1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2. Braise the mixture, covered, in the middle of preheated 325F. oven for 2 hours, with lid SLIGHTLY AJAR. Transfer the shanks with a slotted spoon to plate, discard the strings, and keep shanks warm.Boil the juices for 15min, or until they are reduced to about 3 cups, baste shanks w/ reduced juices, and bake them, basting a few times w/ reduced juices, for another 10min, or until they are glazed.*Tip #3 is a critical step for this dish to turn out!!
P.S.This dish really takes nearly 4.5 hrs from start to finish so if you're having friends over, start at 2.45-3pm so that it's ready @ 7.30ish. Also I agree w UncleBen re beef stock & light red wine
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves of garlic
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
2 tablespoon tomato paste
1 cup dry white wine (CAN use Chianti instead)
3 cups chicken stock (CAN use beef stock instead)
3 tablespoons fresh flat-leaf Italian parsley, chopped
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