Italian Comfort Dish (Print Version)
# Ingredients:
01 -
2 stalks of celery, diced.
02 -
1 carrot, chopped into small pieces.
03 -
1 yellow onion, finely chopped.
04 -
6-8 cloves of garlic.
05 -
2 tablespoons of olive oil.
06 -
1 cup plain flour.
07 -
4 pieces veal shank (8 oz each).
08 -
3 cups of fresh, chopped-up tomatoes.
09 -
2 tablespoons of tomato concentrate.
10 -
2 cups of dry red wine like Sangiovese or Barolo.
11 -
4 cups of beef broth.
12 -
Salt and pepper as needed.
13 -
A handful of fresh thyme sprigs (20-25).
14 -
2 dried bay leaves.
15 -
1 bunch of parsley.
16 -
Gremolata to serve alongside.
# Instructions:
01 -
Set your oven to 325°F and let it warm up.
02 -
Mix salt and pepper into the flour.
03 -
Coat the veal shanks in the seasoned flour.
04 -
Warm up some oil in a Dutch oven till it just starts to smoke.
05 -
Brown the veal on each side for about 4-6 minutes, then take it out.
06 -
Throw in the onion, carrot, celery, and garlic. Let them cook for 3-4 minutes until they’ve got some color.
07 -
Stir in the tomato paste and cook it for 2 minutes.
08 -
Toss in the tomatoes and pour in the wine to scrape up all the browned bits.
09 -
Pour in the broth, sprinkle in the herbs, and season with salt and pepper.
10 -
Put the veal back in, cover it up, and let it slowly cook for about 2-2.5 hours.
11 -
Dish it up with the sauce and gremolata on the side.
# Notes:
01 -
You can make this dish an hour ahead of time.
02 -
Store in the fridge for up to 4 days.
03 -
Freeze and keep it for 2 months max.
04 -
Save leftover sauce by straining it—it’s great for stock!