I don't often eat veal but this recipe was in the newspaper so Richard and I decided to give it a try. We served it with polenta and some fresh bread. It was absolutely delicious! It made enough for 6, so we had it more than once! Lucky us.
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1/2 cup flour
6 veal shanks, cut in 3" lengths
salt and pepper
1 large onion, cut into 1" pieces
1 rib celery, cut into 1" pieces
2 carrots, cut into 1" pieces
1 head garlic, cloves peeled and crushed
1 tablespoon fresh thyme leaves
1 tablespoons chopped fresh parsley
1 bay leaf
4 cups homemade chicken broth
1 (14 oz.) can crushed tomatoes
zest strips from 1 lemon
1 teaspoon sugar
Heat oven to 350F. Heat oil and butter in a large pot over medium-low until hot. Place flour in a shallow dish. Season veal shanks with salt and pepper; dredge in flour shaking off excess.
Working in batches, brown shanks in pan until meat is nicely coloured. Set aside.
Add diced vegetables to pan and cook, stirring until softened and lightly browned, 8-10 minutes.
Add garlic and cook for 5 minutes.
Add thyme, parsley, bay leaf, broth, tomatoes, 1/2 of lemon peel and the sugar.
Cook stirring 3 minutes and return veal shanks to pan.
Bring the mixture to a simmer, cover pan and transfer to oven. Braise until meat is very tender 2 to 2 1/2 hours, checking occasionally to make sure liquid is simmering.
Remove pan from the oven. Transfer shanks to a platter and cover with foil. Simmer sauce over medium heat until thickened, about 15 minutes. Season with salt and pepper. Return shanks to pan to reheat and coat with sauce. Garnish with parsley and remaining lemon strips.
Serve with hot polenta and enjoy!