This was the centerpiece dish for our Holiday Potluck, and I really enjoyed making it. It was surprisingly easy but turned out beautifully, and could be made a day in advance. Stay tuned for some other fun potluck dishes from friends.
8 large pieces of veal shank (I found this to be a misleading direction – how many pounds? I did 4.5 pounds worth, which in my case was 3 big shanks and one small).
1.5 cups flour (I didn’t use this much)
salt and pepper
3 tbsp butter
1 stalks celery, diced
2 leeks, cleaned and dice
1 onion, diced
4 cloves garlic, minced
1 tbsp lemon zest (two lemons)
fresh thyme or some dried thyme
1 cup dry white wine
3 cups chicken stock
Preheat oven to 350.
Season flour with salt and pepper and coat veal in flower. Brown in batches, about 10 minutes per set of shanks. Set aside. Melt butter and add veggies and cook for 10 minutes or until tender. Add in lemon zest and garlic for a minute. Add thyme, wine , stock and more salt and pepper. Bring to a simmer and then cook for two hours in the oven. You can refrigerate, skim off some fat and reheat on the stove easily enough.