Hearty Volcano Hind Shanks
2 1/2 - 3 hrs.
• 3 volcano veal shanks, osso buco (2-3 lbs. each)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 dry bay leaf
• 2 whole cloves
• Sea salt and freshly ground black pepper
• All purpose flour
• 1/2 cup vegetable oil
• 1 small onion, diced into ½” cubes
• 1 small carrot, diced into ½” cubes
• 1 stalk celery, diced into ½” cubes
• 1 tablespoon tomato paste
• 1 cup red white
• 3 cups chicken stock
• Cheesecloth & kitchen twine for bouquet garni
- Place the rosemary, thyme, bay leaf, and cloves into cheesecloth and secure with twine to create bouquet garni.
- For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
- In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
- In the same pot, add the onion, carrot and celery. Season with salt to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the red wine and reduce liquid by half, about 5 minutes.
- Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 2 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
- Carefully remove the cooked shanks from the pot and place in serving platter. Cut off the kitchen twine and discard.
- Remove and discard bouquet garni from the pot.
- Skim any fat or foam from the top of the liquid and discard.
- Pour the juices and sauce from the pot over the shanks.
Source: Mama Catelli