| | Directions | | Heat the olive oil in a deep heavy pot, until almost smoking. Meanwhile season the shanks with salt and pepper; sear on both sides until golden. Remove the shanks and reserve. Add the onion, celery, garlic and carrots to the same pot and cook until slightly browned. Stir in the tomato paste and cook slightly. De-glaze the pan with the wine and cook until reduced to 1/2. Return the shanks to the pot and add the remaining ingredients. The liquid level in the pot needs to be completely cover the shanks. Cover the pot and cook in a 350° oven for 2 hours. When finished, let the shanks rest in the braising liquid until serving time. The shanks will keep well in the fridge for up to 3 days. Strain the braising liquid and use as sauce. May reheat in a 250-300° oven. Great served with a creamy polenta. |
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| Ingredients | | - |  | 6 veal shanks, approx 14 ounce. |
| - | | 2 onions, diced (large) |
| - | | 4 stalks celery, chopped |
| - | | 2 carrots, peeled and chopped (large) |
| - | | 2 tablespoons tomato paste |
| - | | 8 ounces red wine |
| - | | 4 sprigs rosemary |
| - | | 4 garlic cloves, peeled and chopped |
| - | | 64 ounces veal stock or chicken stock |
| - | | 2 ounces Olive Oil |
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