Ingredients
- 1 cup unbleached all-purpose flour
- salt and pepper
- 16 sections veal shank (12-14 lbs), 2 inches thick
- 1/4 cup extra virgin olive oil
- 4 tbsp (1/2 stick) unsalted butter
- 2 onions, coarsely chopped
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 can (28 oz.) plum tomatoes, drained
- 2 cups dry white wine
- 2 cups beef stock
- 3/4 cup chopped parsley
- grated zest of 2 lemons
Directions
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Season flour with salt and pepper; dredge pieces of veal in it. Shake off excess.
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Heat oil and butter in large flameproof casserole or Dutch oven, and quickly sear the veal over medium-high heat, browning it well on all sides.
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Transfer veal to paper towels to drain.
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Add onions, garlic, basil and oregano to the casserole and cook over medium heat for 10 minutes.
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Add tomatoes, salt and pepper and cook over medium-low heat for 10 minutes.
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Skim off any excess fat.
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Add wine, raise heat, bring to boil.
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Reduce heat and simmer, uncovered for 15 minutes.
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eheat oven to 350.
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Return veal to casserole, add enough stock to just cover the meat.
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Cover casserole, transfer to oven.
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Bake 1 ½ hours.
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Remove lid, bake another 30 minutes.
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Before serving, sprinkle with parsley and lemon zest.