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What You Need:
(To Serve: 4 to 6)
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4 veal shanks, about 2 pounds each, sawed by the butcher into 3 or 4 pieces each
2 tablespoons butter, softened
1 cup finely chopped onions
½ cup scraped and diced parsnips
½ cup scraped and diced carrots
¼ cup coarsely chopped celery
1 bay leaf
¼ teaspoon thyme
6 peppercorns
1/8 teaspoon marjoram
1/3 cup coarsely chopped bacon
2 cups beef stock, fresh or canned
Salt
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 500°. Using a pastry brush, thoroughly coat the shanks with the softened butter. Arrange them in a roasting pan.
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2. Scatter over them the onions, parsnips, carrots, celery, bay leaf, thyme, peppercorns, marjoram and bacon. Cook in the middle of the oven for about 15 minutes, or until meat and vegetables are lightly browned.
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3. Pour the stock (first brought to a boil in a saucepan) into the pan and scrape loose the brown bits on the sides and bottom. Reduce the heat to 350°.
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4. Cover the pan and cook the veal for about 1½ hours, turning it 2 or 3 times. When the veal is tender, reduce the heat to 200°. Arrange the shanks on a platter and return to the oven to keep warm.
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5. Strain the pan juices through a fine sieve into a saucepan, pressing down hard on the vegetables with a wooden spoon before discarding them. Skim off the surface fat with a large spoon, and taste.
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6. If the stock seems to lack intensity of flavor, reduce it to ¾ or ½ its volume by boiling it rapidly, uncovered; then taste again for seasoning. Pour the sauce over the veal shanks, or serve it separately in a sauceboat.
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7. Veal shanks are traditionally served with potato dumplings.
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