This fragrant and rich Italian stew is usually served with rice or polenta (I recommend
Portobello Risotto). Have the butcher prepare the 1 1/2 inch pieces of veal shank so that
you can enjoy the marrow after eating the delicious, tender meat and rich sauce.
3/4 cup all-purpose flour
5-6 pounds veal shanks cut into 1 1/2 inch pieces, tied with cooking twine
1/2 cup olive oil
1 very large white or yellow onion, finely chopped
6 cloves of garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
28 ounces of canned chopped tomatoes in tomato sauce
salt and pepper to taste
2 cups dry red wine
chopped fresh parsley to garnish
Dredge veal with flour seasoned with pepper and salt. Heat oil in a Dutch oven over medium-high heat.
Add veal, and brown on all sides - about 8-10 minutes. Drain veal on paper towels.
Add onion, garlic, basil,and oregano to pan, and cook until onions are translucent.
Add wine, and cook until reduced by 1/2. Stir in tomatoes, salt and pepper to taste.
Return veal to pan and spoon sauce to cover veal. Cover tightly, and cook at a bare
simmer for about 3 1/2 to 4 hours until very tender. Serve with freshly chopped parsley.