Veal Shanks Braised In Red Wine And Garlic

Directions

1. Season flour generously with salt and pepper. Pat veal dry. Dredge in flour, shaking off excess. Heat oil in heavy 4 to 5 qt pot over high heat. Add in veal in batches and brown well on all sides, about 15 min. Remove veal.
2. Stir leeks, onion, carrots, parsley stems, thyme, oregano and bay leaf into same pot. Cover and cook over medium low heat till tender and golden, stirring occasionally, about 20 min. Add in stock and wine and bring to boil. Reduce heat, cover partially and simmer 40 min, stirring occasionally to prevent sticking.
3. Preheat oven to 350 degrees. Strain vegetable mix, pressing on solids to extract as much liquid as possible. Return liquid to pot. Add in veal and garlic and bring to simmer. Cover and transfer to oven. Bake till veal is tender, turning occasionally, 1 1/2 to 2 hrs.
4. Transfer veal to platter; keep hot. Press liquid and garlic through sieve; you should have 1 to 1 1/2 c. sauce. Return sauce to pot. (If necessary, boil to reduce sauce to required amount.) Set sauce over low heat. Whisk in butter 1 Tbsp. at a time. Mince parsley leaves. Set veal on plates. Spoon sauce over. Sprinkle with parsley and orange peel.