Thursday, January 26, 2012
Veal shanks have a richness unlike any other cut of meat and turn this stew
into an extraordinary meal.
four 11⁄2in (4cm) thick veal shanks
salt and freshly ground black pepper
1⁄4 cup all-purpose flour
2 tbsp butter
2 tbsp olive oil
1 small onion, chopped
4 garlic cloves, chopped
1⁄2 cup beef stock or water, as needed
1⁄4 cup tomato paste
3 tbsp chopped parsley
2 anchovy fillets in oil, minced
grated zest of 1 lemon
Season the veal with salt and pepper. Dredge in the flour and shake off any excess.
Melt the butter with the oil in the casserole over medium-high heat. Add the veal and cook,
turning occasionally, about 5 minutes, or until browned all over. Transfer to a plate. Add the onion
and garlic to the casserole and reduce the heat to medium-low. Cook, stirring occasionally, for 5
minutes or until softened but not colored.
Stir in the stock and tomato paste, season with salt and pepper, and bring to a boil. Return the
veal to the casserole. Reduce the heat to low and cover. Simmer for 11⁄2 hours or until the veal is
tender. Check the stew occasionally, and if the cooking liquid has reduced too much, add more
stock. The finished cooking liquid should be thick.
Stir the parsley, anchovies, and lemon zest into the casserole. Adjust the seasoning as required and serve immediately.
Good wIth a saffron-flavored risotto or cooked long-grain rice or your favorite pasta.
The stew can be cooked, then chilled for up to 2 days. Reheat gently .