David made this for us when we came to visit in Toronto, Canada. It is a savory veal stew. Ellen made a rice pilaf, and I steamed broccoli and cauliflower to go with it.
- 2 cups veal stock
- 4 (1/4 lb) veal shank (meaty cross-cut, osso buco)
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup flour
- 1 1⁄2 tablespoons olive oil
- 3 tablespoons butter
- 2 medium onions (2 cups, diced)
- 2 medium carrots (1 cup, cut into rounds)
- 2 celery ribs (1 cup, diced)
- 3 garlic cloves (mashed and diced)
- 1 1⁄2 cups red wine
- 1 (28 ounce) can whole tomatoes (coarsely chopped)
- 1 bay leaf
- 2 teaspoons Italian parsley
- 1 teaspoon orange zest
- 3⁄4 teaspoon fresh rosemary, finely chopped
- 3⁄4 teaspoon fresh thyme, finely chopped
- Put oven rack in the middle position of a 350 degree Fahrenheit oven.
- Bring veal stock to a simmer in 1 quart saucepan over moderate heat, keep warm and partially covered.
- Pat shanks dry and sprinkle with salt and pepper.
- Dredge shanks in flour to coat, shaking off excess.
- Heat olive oil in a 5 or 6 quart wide heavy ovenproof pot over moderatly high heat, until just smoking, then brown shanks on all sides.
- Simmer in stock for 2-1/2 hours.
- Saute onions, carrots, and celery in the butter and add to the veal.
- Add tomatoes and rest of ingredients and simmer another 30 minutes.