Ingredients
- 1 lb. of veal shanks
- salt and pepper
- ½ cup flour
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1 carrot peeled and chopped
- 3 Tbsp. of tomato paste
- 1 cup white wine
- 1 cup beef broth
Instructions
- Start by tying your veal shanks with cooking twine then salt and pepper both sides.
- Next, dip the shanks into the flour and get them nicely coated on all sides then set aside.
- Heat up a Dutch oven to medium heat and add 2tbsp of olive oil then sear both side of the veal shanks for 2 minutes on each side. Remove from heat and set aside.
- Next, add the butter to the Dutch oven and once melted add in the onions, celery and carrot.
- Cook until the onions are translucent then add in the tomato paste. Once this is all mixed in, add the wine, beef broth and add the shanks back to the Dutch oven.
- Bring to a boil then reduce heat to a simmer and cover for 2 hours turning every 30 minutes to ensure even cooking. The meat is ready when it is tender and easily pulls off the bone.
Tip: This is best served with garlic mashed potatoes or roasted veggies. Another option for serving would be a garlic butter cauliflower puree. Enjoy!
