PREPARATION: 15 minutes
COOKING TIME: 1 hour 30
SERVES: 4
Ingredients
1 1/2 kg (3 lb) grain-fed veal shank
30 ml (2 tbsp) oil
1/2 red onion, in medium slices
4 cloves of garlic, chopped
4 red tomatoes, diced
500 ml (2 cups) white wine
150 ml (2/3 cup) brown stock
15 ml (1 tbsp) Provencal herbs
Preparation
Preheat oven to 180°C (350°F). Sear the grain-fed veal shanks on both sides in oil and transfer to deep oven-proof casserole dish.
In a saucepan, sauté the onion and garlic until lightly browned and add diced tomatoes. Simmer for 2 minutes. Add white wine, brown stock and Provencal herbs and simmer for 5 minutes. Pour sauce over shanks, cover and bake for 1 1/2 hours.
Remove from oven. Transfer the shanks to a plate and pour sauce into a saucepan. Simmer and reduce to desired consistency.
Serve shanks on buttered pasta with the sauce.
