1 sprig of Rosemary
1 Sprig of Thyme
1 dry bay leaf
2 whole cloves
Muslin or cheesecloth
Kitchen twine for bouquet garni and tying up the veal shanks
3 whole veal shanks (trimmed)
Sea salt and freshly ground pepper
All purpose flour
1/2 cup vegetable oil
1 small onion - diced into cubes
1 carrot diced into cubes
1 Stalk of Celery diced into cubes
1 tablespoon tomato paste
1 cup dry white wine
3 Cups of chicken stock
3 Tablespoons fresh flat-leaf parsley, roughly chopped
1 Tablespoon lemon zest
Place the rosemary, thyme ,bay leaf and cloves into muslin and secure with twine. This will be your bouquet garni.
Pat the veal shanks dry with paper towel so they brown better. Secure the meat to the bone with the kitchen twine. Season each shank well with sea salt and pepper. Dredge the shanks in flour, shaking off as mush excess.
In a large heavy based saucepan or moking hot. Add tied veal shanks to the hot pan and brown all sides,for about 3 minutes per side. Remove the veal shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return the browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning the shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in serving platter. Cut off the kitchen twine and discard.
Remove and discard the bouquet garni form the pot.
Can be servied on mashed potato or creamy polenta. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest. Enjoy!