Braised Veal Shanks
Pilfered parts of Alfred Portale, Michael Romano, Lidia Bastianich recipes.
Preheat oven to 375 degrees. 5-6 veal shanks, 2″ thick, towel dried. A shallow dish of flour to dredge. Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion. Peel and section a large orange. Also on hand, 3 tbs. tomato paste. 1 cup dry white wine. 3 cups chicken stock, olive oil.
In a large stock pot, brown flour-dredged veal shanks in olive oil on all sides. Set aside in bowl. Brown carrots, small 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 1/4 tsp. cloves, 4 cloves mashed garlic, 1 tsp. thyme, ground black pepper, salt to taste. 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 thickens. Serve with horseradish mashed potatoes.