Braised Veal Shanks

Ingredients

• •4 veal shanks (about 2 inches thick)
• •2 tablespoons olive oil
• •1 large onion, diced
• •2 carrots, chopped
• •2 celery stalks, chopped
• •4 cloves garlic, minced
• •1 cup dry white wine
• •1.5 cups beef broth
• •1 can (28 oz) crushed tomatoes
• •2 bay leaves
• •1 teaspoon dried thyme
• •to taste Salt and pepper

Directions

1. 1Season veal shanks generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the shanks on all sides, about 3 minutes per side. Remove and set aside.
2. 2Add diced onion, carrots, and celery to the pot and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
3. 3Pour in white wine and scrape up browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
4. 4Add beef broth, crushed tomatoes, bay leaves, and thyme. Return veal shanks to the pot, nestling them into the liquid.
5. 5Bring to a simmer, then cover and transfer to a 325°F oven for 2 to 2.5 hours, until the meat is very tender and falling off the bone.
6. 6Remove from oven, discard bay leaves, and season with additional salt and pepper as needed. Serve the shanks with the braising liquid spooned over top.

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