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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 4 |
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David made this for us when we came to visit in Toronto, Canada. It is a savory veal stew. Ellen made a rice pilaf, and I steamed broccoli and cauliflower to go with it. Ingredients:
2 cups veal stock |
4 (1/4 lb) veal shank (meaty cross-cut, osso buco) |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup flour |
1 1/2 tablespoons olive oil |
3 tablespoons butter |
2 medium onions (2 cups, diced) |
2 medium carrots (1 cup, cut into rounds) |
2 celery ribs (1 cup, diced) |
3 garlic cloves (mashed and diced) |
1 1/2 cups red wine |
1 (28 ounce) can whole tomatoes (coarsely chopped) |
1 bay leaf |
2 teaspoons italian parsley |
1 teaspoon orange zest |
3/4 teaspoon fresh rosemary, finely chopped |
3/4 teaspoon fresh thyme, finely chopped |
Directions:
1. Put oven rack in the middle position of a 350 degree Fahrenheit oven.
2. Bring veal stock to a simmer in 1 quart saucepan over moderate heat, keep warm and partially covered.
3. Pat shanks dry and sprinkle with salt and pepper.
4. Dredge shanks in flour to coat, shaking off excess.
5. Heat olive oil in a 5 or 6 quart wide heavy ovenproof pot over moderatly high heat, until just smoking, then brown shanks on all sides.
6. Simmer in stock for 2-1/2 hours.
7. Saute onions, carrots, and celery in the butter and add to the veal.
8. Add tomatoes and rest of ingredients and simmer another 30 minutes.
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