- 4 veal shanks, (3-4 pounds total)
- Kosher salt and pepper, to taste
- Flour, for dusting
- 4 tablespoons olive oil
- 2 carrots, small dice
- 2 celery stalks, small dice
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 1 (28-ounce) can diced tomatoes
- 1 cup chicken stock
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest
- Preheat oven to 350° F.
- Lay out veal shanks and season with kosher salt and pepper. Lightly dust with flour and set aside.
- In a cast iron Dutch oven, add olive oil over medium heat. Once the oil is hot, brown all sides of the veal shanks. Once browned, remove from the pan.
- Add in carrots, celery and shallots. Cook for about 15 minutes, just until the mixture starts to soften.
- Add in garlic until fragrant, about 30 seconds.
- Add wine to the pan and cook down until there’s about ¼ cup remaining.
- Stir in tomato paste, diced tomatoes, ½ cup chicken stock, fresh thyme, rosemary and bay leaf. Add in veal shanks, cover and braise for about 2 hours. Add in more chicken stock if necessary.
- The shanks are fully cooked when the meat feels tender but not mushy. Start checking doneness around the 1-1/2 hour mark.