Braised Veal Shanks
Preheat oven to 375 degrees.
5-6 veal shanks, 2″ thick, towel dried.
A shallow dish of flour to dredge.
2 carrots, 3 celery stalks, 2 leeks, 1 onion, coarsely chopped
1 large orange, peeled and sectioned
3 tbs. tomato paste
1 cup dry white wine
3 cups chicken stock, olive oil
4 cloves fresh garlic, mashed
1 tsp. thyme
1/4 tsp. ground cloves
ground black pepper to taste
sea salt to taste
In a large stock pot, dredge veal shanks in flour on all sides, shake off excess flour. Brown flour-dredged veal shanks in olive oil on all sides. Set aside in bowl.
Brown carrots, onion, celery. Add the tomato paste and after browning it up in the middle of the pot, stir into the veggies. Add the white wine and boil to 1/3 reduction.
Add back the veal shanks. Add the orange sections and leeks. Stir. Season with the cloves, mashed garlic, thyme, ground black pepper, salt. Add the chicken stock and bring to boil. Cover.
Bake in oven for 1 1/2 hours. Uncover. Bake for another 1/2 – 1 hour until sauce thickens.
Serve with horseradish mashed potatoes.
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