The following recipe is adapted from the Italian Foods of the World Cookbook.Ingredients:
4 pieces of veal shank or knuckle
olive oil
1-2 onions (depending on size)
1 stick celery
1-2 carrots depending on size
chopped garlic
olive oil
seasoned flour
tin tomatoes
tomato puree
1/2 cup white wine or verjuice
stock or water (I use Braggs all-purpose seasoning)
bay leave
rosemary
salt and pepper
Tools:
One heavy pot with lid. I use a french cast iron enamel pot.
Fry pan
Method:
1. Pour olive oil into pot and place on medium to low heat.
2. Add onions and garlic and good for 5 to 10 minutes.
3. Add carrots and celery and continue to slow cook in olive oil until onions are transparent.
4. Coat shanks in flour.
5. Fry each piece in olive oil until brown and place over onion mixture.
6. Drain off any oil from the frying pan and pour in white wine or verjuice and reduce. Add to pot with onions and veal. Stir in tomatoes, stock and herbs. The liquid should come up to around half the pot.
7. Place a lid on the pot and cook in a medium to slow oven for around 1 hour 15 mins to 1 hour 30 minutes.
8. Sprinkle the top with gremolata (see recipe) and serve with plain or saffron risotto.
9. Season to taste.
