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66
ENTRÉES
1 TABLESPOON OLIVE OIL
6 VEAL SHANKS (ABOUT 4 TO
5 POUNDS TOTAL), ABOUT
1¼ INCHES THICK, 3 TO 3½
INCHES IN DIAMETER, TIED
WITH BUTCHER’S TWINE
¾ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
½ CUP UNBLEACHED,
ALL-PURPOSE FLOUR
¼ CUP FRESH ITALIAN PARSLEY,
LEAVES ONLY
4 GARLIC CLOVES
¾ POUND ONIONS, CUT INTO
1-INCH PIECES
2 LEEKS, WHITE PARTS ONLY,
CLEANED WELL AND CUT INTO
1-INCH PIECES
2 MEDIUM CARROTS, CUT INTO
1-INCH PIECES
1 CELERY STALK, CUT INTO
1-INCH PIECES
1 TABLESPOON UNSALTED
BUTTER
1 TEASPOON DRIED THYME
1 CAN (28 OUNCES) PLUM
TOMATOES, DRAINED
¼ CUP DRY WHITE WINE
¼ CUP CHICKEN STOCK,
LOW SODIUM
1 TABLESPOON TOMATO PASTE
1 BAY LEAF
Makes 6 servings
Approximate preparation time: 35 to 40 minutes, plus
3 hours for cooking
Put the olive oil in an ovenproof 6-quart casserole over medium
heat. While oil is heating, season veal with salt and pepper, and
dust lightly with fl our, shaking off excess. Once oil is heated,
add the veal shanks and cook for about 8 to 10 minutes on
each side, until nicely browned. Remove and reserve.
While shanks are cooking, insert the small metal chopping
blade into the small work bowl of the Cuisinart
®
Food
Processor. Add the parsley and process to fi nely chop, remove
work bowl and reserve.
Insert the large metal chopping blade into the large work bowl.
With the machine running, drop the garlic through the feed
tube to chop. Add the onions and leeks and pulse to chop,
about 10 to 12 pulses, remove and reserve separately. Chop
the carrots and celery by pulsing and add to the onion mixture.
Preheat oven to 300°F.
Once the shanks are well browned, add the butter to the
casserole. Once melted, stir in the chopped onions, leeks,
carrots, celery, garlic and thyme. Cook until onions are
translucent and vegetables are slightly softened, about
5 to 8 minutes. While vegetables are cooking, add the plum
tomatoes to the large work bowl and pulse to roughly chop.
Stir the wine into the casserole and reduce completely. Add the
chicken stock and let the liquid come to a strong simmer. Stir in
chopped tomatoes, tomato paste and bay leaf and again bring
mixture to a low simmer. Add the reserved veal shanks, nestling
them in the tomato/vegetable mixture, being sure liquid comes
halfway up the shanks. Place cover on casserole and place in
oven. Cook until meat is completely tender and falling off the
bone, about 3 hours.
Degrease the cooking liquid with a fat mop. (Or pour the liquid
into a fat separator and allow the fat to rise to the top. Then
pour the defatted liquid back into the cooked vegetables.) Stir
in reserved chopped parsley. Taste and adjust seasoning as
desired.
Serve with pasta, potatoes or polenta.
Nutritional information per serving:
Calories 607 (20% from fat)
|
carb. 20g
|
pro. 100g
|
fat 13g
sat. fat 4g
|
chol. 381mg
|
sod. 686mg
|
calc. 179mg
|
fi ber 4g
A perfect comforting dish for a cold winter evening.
BRAISED VEAL SHANKS
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