(Braised Veal Shank)
Braised veal shank remains quite popular in the Carso and is typically accompanied by patate in tecia (skillet potatoes).
1 whole veal shank (about 3 to 4 pounds)
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, peeled
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh marjoram
1 teaspoon salt
1/2 cup dry white wine
2 cups beef broth, divided
- Preheat oven to 350°F. Sprinkle the veal with salt and black pepper.
- Heat the olive oil in a large, oven-safe pot over medium-high heat. Place the veal in the pot. Cook for 15 minutes, turning to brown each side. Remove from heat. Transfer the veal to a plate.
- Place the onion, carrot, celery, garlic, rosemary, thyme, and marjoram in the pot. Sprinkle with 1 teaspoon salt. Place the veal on top of the vegetables. Pour in the white wine and 1 cup beef broth. Bake, covered, for 1 hour.
- Pour in the remaining 1 cup beef broth. Bake, covered, until the meat is tender, about 1 hour longer (it should register at least 170°F on a meat thermometer).
- Transfer the veal to a serving platter. Let rest for 10 minutes. Strain the pan juices and serve with the veal.
Serves 4.