Ingredients
6 to 8 grain fed veal shank cut 1 ½ to 2 inches (4-5 cm) thick
30 ml (2 tablespoons) flour
60 ml (4 tablespoons) butter and oil
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
1 clove of garlic, crushed
1 grated rind of lemon
2 ripe tomatoes, peeled, OR seeded and chopped
30 ml (2 tablespoons) tomato paste
250 ml (1 cup) dry white wine, or stock
Marjoram, rosemary, salt and pepper
Garnish
30 ml (2 tablespoons) finely chopped, fresh parsley
5 ml (1 teaspoon) grated lemon rind
30 ml (2 tablespoons) butter
1 clove of garlic, crushed
Preparation
Dredge the veal shank slices in flour and shake off excess flour.
Prepare vegetables.
Heat butter and oil in a large pot and brown meat on both sides.
Add vegetables (except tomatoes) and brown lightly.
Season with herbs, lemon rind, salt and pepper.
Pour in white wine to deglaze the pot and let reduce for a few minutes on medium heat.
Add tomatoes or tomato paste and stock (about ¼ cup) and stir.
Cover and let simmer for 1 ¾ to 2 hours.
If sauce is too thick, add a bit of stock or water for thinning.
A few minutes before cooking completed, add the garnish ingredients and let simmer for an additional few minutes.
Add seasoning, if necessary and serve.
