Sometimes my son will tell me (jokingly) he doesn’t think I am talented enough to make something. This was one of those things that he loved in restaurants and wanted me to learn to make. I showed him! Now when I serve it for the family he tells everyone else it’s not very good so he can take home all the leftovers.
8 veal shanks
1 teaspoon salt
1 teaspoon black pepper
⅓ cup butter
1½ cups dry white wine
1½ cups peeled and chopped tomatoes or 1 (15-ounce) can, drained
1 (10.75-ounce) can beef broth
2 cloves garlic, minced for garnish, optional
Grated zest of 1 large lemon for garnish, optional
½ cup fresh parsley, chopped for garnish, optional
Preheat the oven to 325 degrees. Tie each veal shank with butcher’s twine or have your butcher do this when he cuts the shanks. Season the shanks with salt and pepper. Melt the butter in a large skillet or Dutch oven over medium to high heat. Brown the shanks on both sides, 3 to 4 minutes per side. Add the white wine and cook for 10 minutes. Add the tomatoes and beef broth. Cover and place in the oven for 2 hours or until tender. Serve each shank covered with the sauce and sprinkle with the garlic, lemon zest, and parsley.
Makes 8 servings.