BRAISED VEAL

BRAISED VEAL image

Yield 4-6

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
One whole veal shank, 3 to 4 pounds.
One carrot, coarsely chopped
One onion, coarsely chopped
Two celery stalks, coarsely chopped
Two garlic cloves, minced
Two thyme sprigs
Four sage leaves
One bay leaf
One can of whole plum tomatoes
One cup of veal stock (optional) or extra cup of wine
Two cups of white wine

Steps:

Preheat the oven to 325 F. Heat the olive oil in a large casserole dish. Season the shank generously with salt and pepper. Sear the shank on all sides. Remove the shank and place all the carrot, onion and celery into the dish. Roast over a high flame for one to two minutes. Place the shank back in the casserole and add the garlic, herbs, tomatoes, stock and white wine. Cover with a lid and braise for 2½ hours or until the meat is falling of the bone. Remove the meat from the casserole and reduce the liquid by half. Strain all the solids and place the meat back in the dish with the reserved liquid. Serve with the gremolata and rapini with roasted garlic on the side.