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3 teas poo ns ol ive oil
6 v eal shanks (about 4 t o
4½ poun ds t o t a l ), about
1¼ inches thick, 3 t o 3½
inches in d i a m e te r, ti e d
w i t h butcher’s t wi n e
¾ teas poo n kos her salt
¼ teaspoon f r es h l y Ground
bla ck p e p pe r
½ c up unbleached,
all -pu r p o se flou r
¼ cup pa r s l ey
4 Garlic clove s
¾ pound oni ons , cut into
1-inch p i ec e s
2 l e e k s , w h i te part s on ly ,
c l e an e d w e ll and cut into
1-inch p i ec e s
2 med i u m ca rrots, cut into
1-inch p i ec e s
1 c e l e r y s t a l k , cut into
1-inch p i ec e s
1 tablesp oon unsal ted
b u t t er
1 teas poo n dried th y m e
1 c an plum toma toe s,
drained and rouG hly
c h o pp e d
¼ cup dry w h i te w i ne
¼ c up ch ic ken s t o c k ,
nonfat, low sod ium
1 tabl esp oon t o m a t o p a st e
1 bay leaf
Makes 6 servings
Approximate preparation time: 35 to 40 minutes plus
3 hours for cooking
Place 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 flour, 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 finely 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, add remaining salt if
necessary and adjust seasoning accordingly.
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
|
fiber 4g
A perfect, comforting dish for a cold winter evening.
BRAISED VEAL SHANKS