Recipe by Carolyn Malcoun
- 4 veal shanks, cut about 1½ inches thick (about 3½ pounds total)
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- all-purpose flour for dredging
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 1 small carrot, diced
- 1 celery stalk, diced
- 1 15-ounce can diced tomatoes, preferably fire-roasted
- 2 cups standard lager
- 1 cup chicken stock
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 tablespoons chopped flat-leaf parsley
- zest of 1 lemon
- 1 small clove garlic, minced
• Sprinkle the veal with salt and pepper. Heat oil in an ovenproof Dutch oven or large high-sided skillet over medium-high heat.
• Dredge the lamb shanks in flour, tap off any excess, and place in the pan. Brown the veal on all sides, about 8 minutes total, and transfer to a plate.
• Add the vegetables to the pan and cook until they just begin to brown, about 2 minutes. Add the lager and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the tomatoes and stock, and bring to a simmer.
• Nestle the veal, rosemary and bay leaf into the liquid and reduce the heat to maintain a simmer. Cover and simmer, turning the veal every 30 minutes, until fork-tender, about 1½ hours.
• Transfer the veal to a plate and tent it with foil to keep warm. Strain the braising liquid into a fat separator or medium bowl. Discard the rosemary and bay leaf; reserve the vegetables. If you’re using a fat separator, pour the defatted braising liquid into the pot. If you’re using a bowl, skim the fat from the top of the braising liquid and pour into the pot. Bring to a lively simmer over medium-high heat. Simmer until the liquid has reduced to 2 cups, 20 to 30 minutes.
• Combine the parsley, lemon zest and garlic in a small bowl. Return the veal and vegetables to the pot and reheat for 1 to 2 minutes, turning the veal once or twice. Transfer the veal to a serving platter and spoon the braising liquid and vegetables over the top. Sprinkle with the parsley mixture and serve.