Braised Veal Shank
Makes 2 portions
Total time: 1.5 – 3.5 hours (depending on cooking time)
2 veal shank steaks (8-10oz each)
2 tbsp olive oil
½ cup red wine
½ large yellow onion – large dice
1 large carrot – small dice
4 celery sticks – small dice
4 cloves garlic – rough chopped
1 L beef stock
2 cans of diced tomato in juice
½ cup brown sugar
2 springs of fresh rosemary
2 springs of fresh thyme
2 bay leaf
1. Season veal shanks with salt and pepper on both sides. Heat a large sauté pan on high heat, add olive oil and sear veal shanks on both sides, remove and set aside. In the same pan over medium heat, add onion, garlic, celery, rosemary, bay leaf, and thyme, sauté for 3-4 min. Add red wine and bring to a simmer. Add brown sugar, tomatoes, and beef stock, and bring to a simmer.
2. Place veal shanks in a 4” deep oven safe dish and cover with all other ingredients from sauté pan, ensuring veal shanks are covered by the liquid. Cover with foil and place in pre-heated 300 F oven for up to up to 3 hours, but 1 hour minimum.
3. Remove pan from oven, carefully remove veal shanks, cover and set aside. Remove rosemary, thyme and bay leaf and discard. Pour sauce back into sauté pan, reduce volume by 1/3 or until sauce thickens. Pour thickened sauce over shanks and serve.
Select veal shanks with the bone and marrow in as it will add extra flavour to the braising process. When searing the shanks, you want the pan to become very hot before placing the shanks in, and you just want to lightly brown each side, not cook it; less than 1 minute each side should be sufficient. The longer the shanks braise in the oven, the more tender and flavourful they will become.