Veal shanks have a richness unlike any other cut of meat and turn this stew into an extraordinary meal.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|four 1 1/2 in (4 cm) thick veal shanks||4 garlic cloves, chopped|
|salt and freshly ground black pepper||1/2 cup beef stock or water, as needed|
|1/4 cup all-purpose flour||1/4 cup tomato paste|
|2 tbsp butter||3 tbsp chopped parsley|
|2 tbsp olive oil||2 anchovy fillets in oil, minced|
|1 small onion, chopped||grated zest of 1|
Season the veal with salt and pepper. Dredge in the flour and shake off any excess.
Melt the butter with the oil in a large flameproof 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 1 1/2 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 quite thick.
Stir the parsley, anchovies, and lemon zest into the casserole, Adjust the seasoning and serve immediately.
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