Source:

Jean Cormier

Serves/Makes:6

Ingredients

• 2-1/2 pounds veal shanks - cut 1-1/2 inch thick
• salt and pepper
• flour for dredging
• olive oil for searing
• 3/4 cup (175 ml) chopped onions
• 1/4 cup (60 ml) chopped carrots
• 1/4 cup (60 ml) chopped celery
• 1 cup (225 ml) white wine
• 1 cup (225 ml) chopped tomatoes, with juices
• 3 cups (700 ml) brown stock
• 1 bay leaf
• 1 sprig thyme
• 2 garlic cloves
• chopped parsley and lemon wedges for garnish

Preparation

• Generously season the veal shanks on all sides with salt and pepper.
• Dredge lightly in flour; shake off excess.
• Heat 1/4 cup (60 ml) olive oil in a large Dutch oven.
• Brown the shanks on both sides until golden; you may need to do this in batches.
• Remove all the shanks from the Dutch oven, and add the onions, carrots, and celery; cook for 2 minutes, stirring occasionally.
• Add the wine, tomatoes, stock, bay leaf, thyme, and garlic.
• Place the seared shanks back into the Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1-1/2 hours.
• Adjust seasonings, and serve with chopped parsley and lemon. wedges.

Comments

Exported from MasterCook. Recipe by Essence of Emeril Show