It looked pretty much complicated as I was reading through several recipes, but once you get on it! It's just easy. It was my patience that I had to work with since it takes hours to get a good bite into this meat.
Ingredients
| 1 | cup | White Onions, finely chopped |
| 1 | cup | Carrots, finely chopped |
| 1 | cup | Celery, finely chopped |
| 1/4 | cup | Olive Oil |
| 2 | teaspoon | Garlic, finely chopped |
| 1 | piece | lemon peel strips (from 1 lemon) |
| 1/2 | cup | Olive Oil |
| 4 | piece | Veal Shanks, cut into 3/4 inch thickness |
| 3/4 | cups | All Purpose Flour |
| 4 | cups | Beef Broth |
| 750 | ml | Tomato Basil Sauce |
| 1/4 | teaspoon | Dried Thyme |
| 2 | pieces | Fresh Basil |
| 2 | pieces | Bay Leaf or Laurel Leaves |
| 3 | sprigs | Parsley |
| Salt and Pepper | ||
| 4 | pieces | Potatoes, boiled and peeled |
| 4 | tablespoon | Philadelphia Cream Cheese |
| 1 | cup | Milk |
| 2 | tablespoon | Basil Leaves, chopped |
| Salt and Pepper |
1 Preheat the Oven to 350 Degrees Fahrenheit (175 Celcius)
2 Pat dry all the veal/beef shanks with a clean towel.
3 Choose a heavy casserole that can hold the veal pieces later in a single layer. Put in the first portion of olive oil, onion, carrot, celery. Cook over medium heat for 10 minutes to soften the vegetables. Add the garlic and lemon peel slices to end and remove from heat.
4 Heat Olive Oil in a skillet over medium high heat. When the oil is quite hot, Dredge and brown the veal on all sides one by one or how many pieces can fit comfortably into your skillet without cramping the meat. Stand the veal pieces side by side on top of the vegetables in the casserole.
5 Simmer the broth in a pan and pour into the casserole. Add the tomato basil sauce, thyme, basil, bay leaves, parsley, pepper and salt. The broth should cover the veal pieces. If it does not, add more broth.
6 Bring the contents of the casserole to a simmer on top of the stove. Cover tightly and put into the preheated oven. Cook for about 3 hours, carefully turning and basting the beal every hour. When done, they should be very tender when pricked with fork, and their sauce should be dense and creamy.
7 While waiting for the shank to cook, make the mashed potato to accompany the meat.
8 Put in the cooked potato, cream cheese, milk and basil chiffonade into a food processor.
9 Season to taste. Set aside.
10 Top mashed potato with pieces of veal and pour sauce over and serve piping hot.
2 Pat dry all the veal/beef shanks with a clean towel.
3 Choose a heavy casserole that can hold the veal pieces later in a single layer. Put in the first portion of olive oil, onion, carrot, celery. Cook over medium heat for 10 minutes to soften the vegetables. Add the garlic and lemon peel slices to end and remove from heat.
4 Heat Olive Oil in a skillet over medium high heat. When the oil is quite hot, Dredge and brown the veal on all sides one by one or how many pieces can fit comfortably into your skillet without cramping the meat. Stand the veal pieces side by side on top of the vegetables in the casserole.
5 Simmer the broth in a pan and pour into the casserole. Add the tomato basil sauce, thyme, basil, bay leaves, parsley, pepper and salt. The broth should cover the veal pieces. If it does not, add more broth.
6 Bring the contents of the casserole to a simmer on top of the stove. Cover tightly and put into the preheated oven. Cook for about 3 hours, carefully turning and basting the beal every hour. When done, they should be very tender when pricked with fork, and their sauce should be dense and creamy.
7 While waiting for the shank to cook, make the mashed potato to accompany the meat.
8 Put in the cooked potato, cream cheese, milk and basil chiffonade into a food processor.
9 Season to taste. Set aside.
10 Top mashed potato with pieces of veal and pour sauce over and serve piping hot.
Cooking tips and alternatives! |
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| You have to put the shank into the skillet to brown as soon as
You have dipped it in flour, otherwise the flour may dampen and the meat wont
brown properly.
If the casseroles runs out of liquid while still cooking, you may add more broth or water. If the sauce is too thin and the veal is done, remove the meat to a platter, placed the uncovered casserole on top of the stove and over high heat boil the sauce until it thickens. |
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