There’s nothing like a hearty veal shank to warm up a cold day. This recipe is my husband’s favorite, it’s fancy enough for company, and best of all it’s super easy.
Ingredients:
- 2-3 lb pack of veal shanks (4 shanks)
- 1/2 cup flour (or could use coconut flour)
- 3 tablespoons butter
- 4 cloves garlic chopped
- 1 onion diced
- 2 cups baby carrots cut in thirds or several carrots rough chopped
- 3/4 cup dry white wine
- 1 14 oz can tomato sauce or chopped tomatoes
- salt and pepper to taste
- 1/2 cup chopped parsley
- 2 cloves garlic chopped
- 2 teaspoons grated lemon zest
Warm up the butter in a large pot. Coat the veal in the flour that’s been mixed with some salt and pepper and brown them on both sides in the butter. Remove the shanks to a plate and add the onion, carrots and garlic. Saute for a few minutes, then add the wine scraping and browned bits off the bottom. Allow this to reduce to half, then add the tomato sauce and mix. From here, transfer the contents of the pot to a crockpot and nestle the veal shanks on top. Cover and cook on low, about 7-8 hours.
Chop the parsley, garlic, and lemon zest very fine. Sprinkle on top before serving. I like to serve this with brown rice, but you could certainly serve it without. Don’t forget to eat the bone marrow. It’s delicious!
Enjoy!
