Effortless Classic Italian Comfort (Print Format)
Veal shanks gently cooked with wine, fresh veggies, and heaps of flavor till they're soft enough to fall apart. Comforting Italian goodness, awesome for big dinners.
# Ingredients:
01 -
4 veal shanks (8 oz each).
02 -
1 cup plain flour for coating.
03 -
Salt and pepper for seasoning.
04 -
2 tablespoons olive oil.
05 -
1 bunch of fresh Italian parsley.
06 -
1 yellow onion, chopped small.
07 -
1 diced carrot.
08 -
2 diced celery stalks.
09 -
2 tablespoons of tomato paste.
10 -
6-8 cloves of garlic.
11 -
3 cups chopped, fresh tomatoes.
12 -
2 cups of a dry red wine (Barolo or Sangiovese).
13 -
4 cups beef broth or stock.
14 -
Two bay leaves.
15 -
20-25 sprigs of thyme.
16 -
Gremolata as garnish.
# Steps:
01 -
Set your oven to 325°F and let it warm up.
02 -
Mix some salt and pepper into your flour.
03 -
Dust shanks in the seasoned flour mix.
04 -
Warm oil in your Dutch oven until it just starts to smoke lightly.
05 -
Cook shanks for about 4-6 minutes per side, until golden, then take them out.
06 -
Brown the celery, onion, carrot, and garlic for 3-4 minutes.
07 -
Cook the tomato paste into the veggies for a couple of minutes.
08 -
Pour the wine in to deglaze, then mix in the tomatoes.
09 -
Pour in the broth with thyme, bay leaves, and a pinch of seasoning.
10 -
Put the shanks back in, cover, and let it cook for 2-2.5 hours until tender.
11 -
Top with gremolata and spoon over some sauce before serving.
# Tips:
01 -
Prepare up to 1 hour ahead.
02 -
Stays good for 4 days when kept in the fridge.
03 -
Can be frozen and kept for 2 months.
04 -
Use leftover sauce as a broth by straining it.