Yield: four dinner
- 1 c. bacon, cut into thick pieces
- 1 c. all-purpose flour
- 2 tsp. salt
- 1 tsp. ground black pepper
- 2 1/2 lb. veal shanks, 3' cross cut
- 3/4 c. Spanish onions, sliced
- 1 1/2 c. carrots, diced
- 1 1/2 c. tomatoes, diced
- 1 Tbsp. parsley, chopped fine
- 2 each sprigs rosemary
- 1 Tbsp. marjoram, chopped fine
- 1 c. dry white wine
- 3 c. water (enough to cover the shanks
- to taste salt
- to taste black pepper
- Over medium-high heat in a sauté pan, render the bacon until it is crisp and brown. Drain the bacon and discard the fat.
- Thoroughly combine the flour, salt and pepper.
- Dredge the veal shanks in the flour mixture.
- In a large braiser or heavy-bottomed soup pot over medium-high heat, add the veal shanks to the pan (without overcrowding the pan) and brown the pieces on both sides. Remove any browned pieces of veal to oven roasting pan.
- Add the vegetables to the same pan you cooked the veal in, stirring and scraping the bottom of the pan until the vegetables are lightly browned.
- Add the herbs and water and stir until all the drippings are dissolved and the liquid in the pan is lightly thickened.
- Pour the liquid, vegetables and herbs over the veal in the oven pan and cover it tightly with a lid or aluminum foil. Cook the veal for about 2 1/2 hours, or until the meat is tender when pierced with a fork.
- Remove the shanks and vegetables to a serving platter and keep warm.
- Over high heat, bring the sauce to a boil and reduce it in volume by 1/2 to concentrate the flavor and thicken it slightly.
- Season the sauce. Serve one shank and vegetables in the sauce over your favorite pasta or rice.