Ingredients
plain flour, for dusting
8 veal shanks
1/4 cup olive oil
1 medium brown onion, peeled, roughly chopped
3 carrots, peeled, roughly chopped
4 celery stalks, roughly chopped
sea salt and freshly ground black pepper
2/3 cup cabernet merlot
8 cups veal stock
6 cloves garlic, peeled
4 bay leaves
4 sprigs fresh thyme
Method
Preheat oven to 200°C. Lightly flour shanks then, in a heavy-based pan over high heat, seal shanks in olive oil.
Remove shanks once golden and set aside. In the same pan, sauté onion, carrots and celery with a pinch of salt for a few minutes or until browned. Deglaze pan with wine, and simmer for 1 minute. Add stock, garlic, herbs and shanks to pan and bring to a simmer.
Cover the pan and place in oven for about 2 hours, turning halfway through until meat is beginning to fall off the bone.
Remove from oven. Check seasoning, and serve with fresh green vegetables - peas, beans, broccolini or zucchini - blanched and finished with extra virgin oil, lemon and salt.
