INGREDIENTS
- 2 Veal Shanks (8-10 oz, bone about size of Susan B dollar)
- Mirpois (2 CU onion, 1 CU celery, 1 CU carrot – all diced)
- 3/4 CU white wine to deglaze
- 1/2 CU white wine for broth
- 6 cloves of garlic
- 2 CU chicken stock
- 16 OZ diced tomatoes
- 2 bay leaves
- 2 TBL gremoulade as a garnish
STEP BY STEP
- Tie butcher string around shank to hold it intact as it becomes tender
- Season (rub) with salt/pepper mixture
- Sear shanks in 2 TBL HOT oil in Dutch Oven – 5 minutes per side without moving while it sears
- Set meat aside in glass mixing bowl
- Deglaze pan with 3/4 CU white wine – then dump wine into the glass mixing bowl
- Put 2 TBL oil into Dutch Oven and wait while it gets hot
- Add Mirpois veggies and cook for 9 minutes
- Add 6 cloves of garlic and cook 1 more minute
- Add 1/2 CU white wine and chicken stock and turn heat to high
- At near boil, add diced tomatoes and bay leaves and return to simmer
- Place shanks flat in the liquid. Hold any juices that might remain in glass bowl
- Cover and place centered in oven for 2 hours @ 350 degrees. Halfway through cooking time, pour liquid (Step 11) over top basting the meat.
- At end of cooking time, add gremoulade into liquid, and let meat rest 5 minutes
- Remove string and serve atop polenta (see recipe)
- Top with remaining gremoulade