Braised Veal Shanks Trieste StyleA featured Wine Club recipe for DeMoor Winery.
Tender veal shanks marinating in broth and spices while cooking for 2 hours. You can't beat the delicious flavor once its done! Pair it with the DeMoor Cabernet Sauvignon.Yield: 6
Prep Time: 35 Minutes
Cook Time: 95 Minutes
• 1/2 cup chopped yellow onion
• 1 Tbs. olive oil
• 3 Tbs. butter
• 2 veal shanks
• 2 cloves garlic, lightly crushed
• 1 tsp. salt
• freshly ground pepper, 6 twists
• 1/3 cup DeMoor Chardonnay
• 4 large flat anchovy filets
• 1 1/2 cups meat broth - 1/2 cup canned beef broth mixed with 1 cup water
Preheat oven to 350ºF. Choose a heavy casserole, just large enough for the shanks. Put in the onion with the oil and butter, and sauté over medium heat until pale gold.
Add the shanks, garlic, salt, pepper and wine. Simmer the wine for about 1 minute. Add the anchovies and the broth; cover and bring to a boil. Transfer the casserole dish to the preheated oven and cook for 2 hours or until extremely tender. Turn and baste the shanks every 20 minutes.
While the meat is cooking, if you find that the cooking liquids have dried up, you may add 1/3 cup warm water. If, on the contrary, the meat is done but the cooking juices are too thin, return to the stove, uncover, turn on the heat to high and boil until the juices are concentrated.