Everyone has their own variation of this wonderful dish. Mine cuts out some of the effort and ingredients - but none of the flavour! I usually substitute the olive oil for oil spray. Bouquet garni is made by tying the thyme, bay leaf and parsley together (I usually just use an elastic band). I often serve this with gnocchi - but works well with mash, polenta, risotto or even pasta noodles. Enjoy
- Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
- Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
- If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
- Add the stock and wine to the pan. Cook until bubbling.
- Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description above).
- Add salt and pepper to taste.
- Reduce heat and cook for an hour or until meat is falling off the bones.