I make this dish in a dutch oven, I think it's the best from there. I take few veal shanks coat it with flour, salt and pepper and start searing with olive oil on all sides till crust forms for a few minutes. Then remove and place it aside.
Chop onions, celery and carrots and drop in the pan. Let it sweat for a few minutes till translucent then add one table spoon of Italian garlic paste and one table spoon of tomato paste. Today I also added a few sprigs of thyme.
Stir around and cook it all together for 10 minutes. Next add two cups of organic chicken stock, bring to boil and return veal shanks to it. Cook if for 1 1/2 hour under the lid checking every 20 minutes to make sure you have enough liquid to cover shanks, add more chicken stock if needed.
When ready to serve carefully remove shanks from the pan as they should be falling off the bone and serve it with your favorite side for it. Traditionally it is served with risotto Milanese, but I'm serving it with mashed potatoes and celery root puree.
Enjoy and Happy Eating!
No comments:
Post a Comment