Total Time
2hrs 25mins
Prep 15 mins
Cook 2 hrs 10 mins

This recipe is one from G. Stephen Jones, and this guy knows what he's talking about when it comes to good recipes! You can use beef shanks but veal produces more gelatin and more tenderness. Lamb shanks would be an excellent substitution. You can also use carrots in place of the parsnips and potatoes instead of turnips. Whichever ones you choose, cut them into large pieces, about 1 1/2" cubes so the extended cooking doesn't turn them to mush. (This is why root vegetables and not delicate vegetables are used). The specific herbs and quantities can be adjusted to suit particular preferences. Do not use cooking wine. If you wouldn't drink it, don't cook with it. Your casserole dish should be lg. enough to hold all the ingredients, and have a snug fitting lid so the liquids do not evaporate. Use a round, glass casserole that is 4 1/2" deep and 10" across inside. Use a loaf of bread to dip in the juice, (pure heaven), and the right bottle of wine. Go with a full bodied and hearty wine such as Bordeaux, a northern Rhone, Brunello di Montalcino or Barolo.

Ingredients Nutrition

Directions

  1. Season the shanks with salt and pepper, and brown them in a lg. skillet with the olive oil, for about 5 minutes on each side.
  2. Place the shanks in a lg. ovenproof casserole dish with a tight fitting lid.
  3. In the same skillet you browned the shanks, saute the vegetables for about 3-4 mins., adding more olive oil, if necessary.
  4. Add the garlic and tomato paste, and saute for a few minutes more, being careful not to burn the paste or the garlic.
  5. Add the stock, wine, and herbs, and bring to a boil.
  6. Pour everything over the shanks, and place the casserole dish in a preheated 350 oven for 1 hours 45 minutes.
  7. Add salt and pepper, to taste, at the end.

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