Veal Shanks

Here is a recipe for a hearty meal for hungry holiday visitiors..This is good especially if you want to veer away from the traditional Ham and or Turkey. Try Veal Shanks.

INGREDIENTS:


2 whole(s) veal shanks, (4 to 5 pounds each)

Salt and freshly ground black pepper

1/4 cup(s) extra virgin olive oil

2 medium red onions, chopped into 1/2-inch dice

3 carrots, peeled and cut into 1/4-inch-thick rounds

2 leeks, white and light green parts only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained..

2 lemons, halved lengthwise, seeded, and sliced into 1/4-inch-thick half-moons

1 tablespoon(s) saffron threads

2 cup(s) dry white wine

1 cup(s) basic tomato sauce

1/2 cup(s) caperberries, stems removed..

DIRECTIONS:

1.Preheat the oven to 375 degrees F.

2.Rinse and dry the veal shanks, and season them liberally with salt and pepper.

3.In a heavy-bottomed Dutch oven that is large enough to hold the veal shanks comfortably, heat the olive oil over medium heat until smoking. Place 1 shank in the pot and brown it evenly on all sides, 15 to 20 minutes. (Take your time.) Carefully transfer the shank to a plate, and repeat with the other shank.

4.Add the onions, carrots, leeks, lemons, and saffron to the pot. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until the vegetables have softened, about 10 minutes. Add the wine, tomato sauce, and caperberries, and bring to a boil. Add the meat to the bubbling sauce and return it to a boil. Then place the pot in the oven and cook for 1 hour.

5.Remove the pot from the oven, and carefully turn each shank over, using tongs and a fork. Return the pot to the oven and cook for another 2 hours.

6.To serve, gently place the veal shanks on a platter, and spoon the sauce over them. The meat will be very tender. Carve with a carving fork and a large spoon instead of a knife.

Enjoy these Shanks with a nice bottle of red wine.....