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| Source: Christine Unger |
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Preheat 325 F.
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1/3 cup olive oil
Salt and pepper to taste
4 lbs. veal shank with bone, 1 1/2-2 in. (pork osso bucco works fine as well)
1/2 cup flour
1 large onion, peeled, chopped
4 carrots, 1/2 inch slices
1 cup dry white wine
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1 cup chicken stock
1 (16 oz.) can tomatoes, chopped
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon basil
4 sprigs parsley, washed, dried
Zest from 1 lemon |
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Salt and pepper veal (or pork) shanks to taste. Dredge veal in flour. Shake off excess flour, Sear. Transfer to a good sized baking dish. Add onion and carrot to skillet. Stir until translucent, about 5 minutes. Add wine, chicken stock, tomatoes, bay leaf, thyme, basil, parsley and lemon zest to skillet. Bring to a boil. Pour over veal shanks.
Bake covered for 2 hours or until tender.
Remove veal and reduce broth for about 10 minutes until thick (you can usually skip this last bit).
Serve with boiled potatoes with a pat of butter and sprinkling of fresh parsely.
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| Note: After paying a fortune for this dish in a high end Portuguese restaurant in Montreal I went hunting for recipes and the following is an adaptation of several different recpies I found on the web. Its a surprisingly easy dish to prepare as long as you leave enough cooking time. the meat is a bit pricey but worth it. If you're opposed to veal you can use beef or even pork though it's not quite the same thing. |
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