- 2 tablespoons butter
- 3 carrots, peeled and chopped into half-inch pieces
- 3 parsnips, peeled and chopped into half-inch pieces
- 1 onion, diced
- 2 stalks celery, chopped
- 1/2 lemon, zested finely (use zest only)
- salt and freshly ground black pepper to taste
- 4 center cut veal shanks (approximately 3 pounds)
- 1 cup flour
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 1/2 cups chicken stock or veal stock
- 1/4 cup fresh thyme, stems removed
- 1/4 cup fresh Italian parsley, stems removed, chopped fine
- 3 bay leaves
- In a saute pan, melt butter over medium-high heat and saute carrots, parsnips, onion and celery for about 8 minutes -- or until tender. Add garlic and lemon and saute for 3 more minutes. Remove from heat and reserve.
- Preheat oven to 375 degrees
- Rub veal shanks with salt and pepper, then pat down with flour.
- Search your cabinets for a "Dutch oven," a very large cast iron skillet or any other large, deep, ovenproof pan. Over medium-high heat, warm oil. When oil is hot, brown flour-covered shanks on all sides (approximately 4 minutes per side).
- When shanks are browned, pour out most of the oil and drippings, then add wine and bring to a boil. Add sauteed veggies and stock. Allow contents to return to a boil.
- Stir in tomatoes, thyme, parsley and bay leaves. Cover and transfer to oven. Cook for 1 1/2 hours. Remove cover and cook for another 20 minutes. Remove bay leaves and serve.
Le Secret: Don't be hasty in step 4. Browning the shank creates the flavor.
The Adventure Club: Make your own veal stock.
Suggested Accompaniment: Risotto