Prep 25 mins
Cook 60 hrs
This came from a old restaurant from the 70s-80s, but since the owner sold the company and the final one closed late 1990s:(
- 2 lbs bacon (chopped)
- 8 lbs onions (diced large)
- 2 lbs carrots (peeled and sliced 1/2-inch)
- 8 garlic cloves (peeled and minced)
- 2 cups tomato paste
- 1⁄4 cup flour
- 2 gallons dry red wine
- 2 gallons chicken stock
- 2 gallons veal stock
- 2 cups brandy
- 1⁄3 cup cornstarch
- 1⁄2 lb unsalted butter
- 8 tablespoons vegetable oil
- 32 veal shanks (3-inch thick)
- Cook the bacon until crisp, remove and drain.
- Sauté the onions, carrots and garlic in the bacon fat until browned, about 10 minutes.
- Add the tomato paste and cook over low heat, stirring occasionally, for 5 minutes.
- Stir in the flour and cook over low heat stirring constantly for 5 minutes.
- Add the wine, and cook over low heat for 30 minutes, or until reduced by half, stirring constantly near the end of the cooking time.
- Add the chicken and veal stock and simmer for 45 minutes.
- Remove from the heat and strain through a china cap (fine meshed sieve).
- Mix the brandy and the cornstarch together thoroughly.
- Add to the sauce stirring until the sauce is thickened and smooth. Stir in the butter.
- Preheat the oven to 375°F.
- Season the veal shanks with salt, pepper and oil.
- Bake for 15-20 minutes or until lightly browned.
- Place into large roasting pans and pour over sauce and cook partially covered, at 250°F for 2-3 hours or until fork tender.
- Remove from heat and refrigerate.
- Store for up to 2 days.
- Reheat at 350°F in sauce till hot.