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5-6
veal shanks
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1 cup
flour
Dispensers and Storage Options
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2 stalks
celery
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2
carrots
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1 large
onion
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2 cloves
garlic
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1/2 stick
butter
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1 cup
dry white wine
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2 cans
Italian tomatoes with juice
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1/2 teaspoon
basil
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1/2 teaspoon
thyme
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2
bay leaves
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sprig parsley
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Equipment List:
Cooking Instructions
Season the veal shanks with salt and pepper. Dredge meat in flour.
Assemble the coarse shredding plate to a stand mixer. Shred celery, carrots, onion and garlic together. Heat a Dutch oven generously with olive oil and brown the meat. Then remove the meat and reserve it.
To the same pot add 1/2 stick of butter. Add all the shredded vegetables with white wine and sauté and return the meat. Add Italian tomatoes with its juice and mash with your hands or the back of a wooden spoon. Add basil, thyme, bay leaves a sprig of parsley and cover.
Bring to a simmer over medium heat. Bake in a 350 F oven for 2 hours or until the meat is tender.