Impress your friends with this beautiful and comforting Italian classic. Perfect for a homey dinner party, and a real treat when the coolest days of autumn arrive.
The ingredients for 4 people:
- 4 pieces of veal shank, with broad marrow bones
- 2 small onions, cut in pieces
- 4 cloves of garlic
- 1 cup of veal stock
- 1 cup of dry white wine
- 10g of dried porcini mushrooms, rehydrated in ½ cup of warm water
- 4 stems of fresh thyme
Mix 1/3 cup of flour with salt and pepper, and dredge the shanks in the mixture.
In a large, heavy-bottomed sauté pan, heat 2 tablespoons of olive oil, and brown the shanks all over.
Add the onions and brown for about 2 minutes, then add the wine. Let the wine evaporate for about a minute, and add all of the remaining ingredients.
Cover and cook on low heat for about 2 hours, or bake in the oven at 350F.
It will melt in your mouth!
I love to serve this dish with a side of green vegetables and pasta, and sprinkled with gremolata, which I make by mixing 1 tablespoon of chopped fresh parsley, 1 minced garlic clove, and the zest of one lemon.