You can scale back a little bit if you wish. The below photos were for smaller veal shanks.
- 2 sprigs rosemary
- 2 bay leaves
- 2 whole cloves
- 1 sprig thyme
TIE ABOVE INTO BOUQUET GARNI USING CHEESECLOTH - 3-4 Whole Veal Shanks
- 1 TBL Grandpa's Thunder Powder or Arghhh Powder
- 1/4 C AP flour
DREDGE DRIED VEAL SHANKS THROUGH FLOUR - 1/2 C Vegetable oil
- 1 carrot (diced large)
- 1 celery (diced large)
- 1 onion (diced large)
- 5 cloves garlic (whole)
- 1 C dry white wine
- 2-3 C chicken stock
- 1 lime or lemon
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STEP BY STEP
- Tie up veal shanks with butcher’s twine
- Dredge in 1/2 C seasoned flour seasoned with 1 TBL Grandpa’s Thunder Powder
- Heat up butter and oil in enamel cast iron pot at high heat
- Brown veal shanks on all sides
- Set aside when browned/blackened
- Put in another TBL olive oil into pan
- 1 cup each onion, celery, carrots – Chopped
- Add 1 TBL tomato paste
- Garlic . Sliced thin
- 1 can crushed tomatoes
- 1 C white wine
- 2 C chicken stock
- Do not completely cover meat
- Add onion, carrots, fennel, bay leaf, basil, crushed red pepper, orange zest
- Cover and bake at 325º for 2-2.5 hours or simmer in Dutch Oven for 1.5-2 hours.
- Move while shank is still tied. Remove string AFTER it has been put onto the plate cause this will fall apart easily.
- Since the meat has to rest a bit before being served, strain the solids from the pot and discard.
- Return 1 C of the liquid to the pot and reduce (if necessary) on high.
- Cook until thickend. Should be about like gravy.
