Braised Veal Shanks with Mushrooms
An elegant and hearty dish for a chilly evening, tender veal in a red wine sauce studded with mushrooms will wow your guests. Serve it with fluffy mashed potatoes and a glass of your favorite red wine.
4 veal shanks (about 12 ounces each)
Flour for dredging
1/4 cup vegetable oil
1 1/2 cups diced onions
1/2 cup diced celery
2 cloves garlic, crushed and peeled
1 cup dry red wine
1 large can (28 ounces) diced Roma tomatoes with basil
8 ounces whole mushrooms, stems trimmed
2 tablespoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons flour
2 tablespoons unsalted butter at room temperature
Salt and ground black pepper
Preheat the oven to 350 degrees. Dredge the veal shanks in flour and pat off the excess. Heat the oil in a large braising pan over medium-high heat until the oil faintly smokes. Add the meat and sauté, turning to brown both sides, about 10 minutes total. Remove the meat from the pan and set aside. Discard all but about 1 tablespoon of drippings from the pan.
Reduce the heat to medium and add the onions, celery, and garlic and cook 3 minutes, stirring frequently. Add the wine, stirring to loosen browned bits from bottom of pan, and simmer 3-5 minutes to reduce the wine to a syrupy consistency. Add the tomatoes and simmer 10-15 minutes.
Add the diluted Glace de Viande Gold®and return meat to the pan. Bring the liquid to a simmer and cover the pan. Place the pan on the center rack of the oven and braise until meat is fork-tender, 2 to 2 1/2 hours.
Add the mushrooms and herbs and return the pan to the oven, uncovered, to braise for another 15 minutes.
Skim the fat from the surface of the sauce and discard it. Remove the meat from the pan and set it aside. Combine the 2 tablespoons flour and butter in a small bowl to make a smooth paste. Whisk the paste into the sauce, continue stirring until the sauce thickens. Bring the sauce to a simmer and cook for 5 more minutes, stirring occasionally. Season the sauce to taste with salt and pepper. Serve the veal shanks with the sauce and mushrooms spooned over them.
Wine Pairing: Pinot Noir