Ingredients
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2 (12-ounce) veal shanks
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Kosher salt and freshly ground black pepper
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1/2 cup all-purpose flour
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1/2 cup grapeseed oil (or substitute another neutral oil)
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2 carrots, peeled and large diced
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1 celery stalk, large diced
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1/2 yellow onion, large diced
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3 garlic cloves, roughly chopped
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4 1/2 ounces tomato paste
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1/2 cup dry red wine (such as Chianti)
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5 cups veal stock
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1 (14.5-ounce) can whole peeled plum tomatoes, drained and crushed (about 1 1/2 cups)
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1 thyme sprig
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1 rosemary sprig
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1 bay leaf
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4 flat-leaf parsley sprigs, plus more, chopped, for garnish
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1 tablespoon lemon zest, for garnish
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Cooked polenta, for serving
Directions
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Preheat oven to 350°F. Tie each veal shank once around the circumference so that it holds the bone and meat together in the center. Season the veal shanks with salt and pepper. In a shallow bowl, dredge the veal shanks in flour, and pat off the excess.
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Heat the grapeseed oil until shimmering in a large enameled cast-iron casserole dish over medium. Add the veal shanks, and cook until well browned, about 5 minutes per side, adjusting the heat as needed to avoid burning the flour. Remove the shanks from the casserole, and set aside.
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Add the carrots, celery, onion, and garlic to the same casserole, and cook over medium-high, stirring constantly, 2 to 3 minutes. Add the tomato paste, and cook for 5 minutes. Deglaze the casserole with the red wine. Bring to a boil, and cook until the wine is reduced by half, about 2 minutes. Stir in the veal stock and add the crushed tomatoes, thyme, rosemary, bay leaf, and parsley.
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Return the veal shanks to the casserole, and bring to a boil over high. Once the liquid boils, cover, transfer to the oven, and cook for 2 hours to 2 hours and 30 minutes, until the meat is fork-tender and falling off the bones.
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Remove the herbs from the braising liquid and discard. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Season with salt and pepper.
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To serve, cut and discard the twine from each shank. Transfer veal shanks to individual serving bowls, and ladle about 3/4 cup of sauce and vegetables over each shank. Garnish with lemon zest and chopped parsley. Serve with polenta.
Chloe Crespi Photography