Ingredients
- 1 sprig fresh rosemary oil
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Cheesecloth
- Kitchen twine, for bouquet garni and tying the veal shanks
- 3 whole veal shanks (about 1 pound per shank), trimmed
- Ocean salt and freshly ground pepper
- All-purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, diced into 1/2-inch cubes
- 1 small carrot, diced into 1/2-inch cubes
- 1 stalk celery, diced into 1/2 inch cubes
- 1 tablespoon tomato paste
- 1 cup dry white-colored wine
- 3 cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
Directions
Put the rosemary oil. thyme. bay leaf and cloves into cheesecloth and secure with twine. This is your bouquet garni.
For that veal shanks, pat dry with sponges to get rid of any excess moisture. Veal shanks will brown better when they're dry. Retain the meat towards the bone using the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, trembling off excess.
Inside a large Nederlander oven pot, heat vegetable oil until smoking. Add tied veal shanks towards the hot pan and brown every side, about 3 minutes per side. Remove browned shanks and reserve.
Within the same pot, add some onion, carrot and celery. Season with salt at this time to assist remove the moisture in the vegetables. Saute until soft and translucent, 8 minutes. Add some tomato paste and blend well. Return browned shanks towards the pan and add some white-colored wine and lower liquid by half, about a few minutes. Add some bouquet garni and a pair of glasses of the chicken stock and produce to some boil. Reduce heat to low, cover pan and simmer for around 1 1/2 hrs or before the meat is falling the bone. Check every fifteen minutes, turning shanks and adding more chicken stock as necessary. The amount of cooking liquid ought to always be about 3/4 the way in which in the shank.
Carefully take away the cooked shanks in the pot and put in decorative serving platter. Stop your kitchen twine and discard.
Remove and discard bouquet garni in the pot.
Pour all of the juices and sauce in the pot within the shanks. Garnish with chopped parsley and lemon zest .