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- Jean Cormier
- 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
- 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.
- Exported from MasterCook. Recipe by Essence of Emeril Show
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