6 center-cut veal shanks (each about 2 inches thick)(I only used 4 beef shanks)
1/4 cup (1/2 stick) butter
2 cups finely chopped onions
3/4 cup finely chopped carrot
3 1/2 teaspoons minced garlic
(the onions, carrots, garlic I whizzed in the processor for quicker softening, and less chopping)
All purpose flour
1/4 cup olive oil
1 cup dry white wine
2 1/2 cups canned diced tomatoes in juice (I drained the juice really well; then reduced to a thicker consistency so the sauce wouldn't be so watery.)
4 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 3 x 1/2-inch lemon peel strips (yellow part only)
3 cups (or more) canned beef broth (I used closer to 4 cups.)
2 teaspoons grated lemon peel
Tie kitchen twine around circumference of each veal shank so that veal will hold shape while cooking. (Securing the twine was kind of tricky/slippery; so I just left it off and they came out fine. When finished, the meat separated from the bone anyway because it was so tender.) Set a heavy large pot over medium heat (pot should be big enough to accommodate meat arranged in single layer). Add 1/4 cup butter to pot and melt. Add onions, carrot and 2 1/2 teaspoons garlic and sauté until vegetables are tender but not brown, about 10 minutes. Remove pot from heat.
Sprinkle shanks with salt and pepper. Coat veal with flour, shaking off excess. Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Working in batches, add beef to skillet and cook until brown, about 5 minutes per side. Transfer veal to pot with vegetables. Discard fat in skillet.
Add 1 cup white wine to skillet and boil until liquid is reduced to 1/4 cup, scraping up browned bits, about 3 minutes. Pour over veal and vegetables. Add canned tomatoes with juices, 2 tablespoons parsley, chopped basil and lemon peel strips to pot. Add enough beef broth to cover veal. Bring mixture to boil. Cover pot tightly with aluminum foil, then lid. Reduce heat to medium-low. Simmer until veal is very tender, about 1 1/2 hours. (I brought it to a boil; then transferred to 325 convection oven for about 2 1/2 hours.) (Can be prepared 3 days ahead. Cool, cover and refrigerate. Rewarm over medium-low heat before continuing.)
Transfer veal to platter; cover to keep warm. Boil sauce until slightly thickened and reduced to 4 cups, about 15 minutes. Season with salt and pepper. (I didn't bother reducing, because it was nice and chunky and not to thin as it was.)
(The following for gremolata was in the recipe, but I forgot to mix it up and it turned out fine.)
Mix grated lemon peel, remaining 1 teaspoon garlic and 2 tablespoons parsley in small bowl. Pour sauce over veal. Sprinkle with lemon peel mixture.
Serves 6 (or 4 if making only 4 shanks)
Notes on the recipe:
Definitely a keeper. Next time, though, I'll sweat the vegetables as suggested, but instead of the messy browning step, I'll season the meat, place on a sheet pan in a hot oven, and roast them about 30 minutes until nicely browned; then deglaze the sheet pan with the wine. Lots less cleanup. To help thicken the sauce, I'll sprinkle the vegetables with flour and mix in well.
I started this in the afternoon, with the vegetables and browning steps; then deglazed. Cooled it all, stored it covered in the fridge until the next day and picked up with the rest of the recipe.
Served it up with sour cream garlic mashed potatoes.
Tonight we'll strip the meat from the remaining 2 large shanks and mix it with the sauce, top Telera rolls from Cardenas market in Indio, and mmmmmmmmmmmmmmmm!!!