Maggie made a request for braised veal shanks for her back to school dinner. Summer passed all too quickly, and although it's not quite the season for braising, on special days, I always honor special requests.
4 Veal Shanks, about 9 oz each
2 Carrots, finely chopped
2 Celery ribs, finely chopped
1 Sweet onion, finely chopped
2 Garlic cloves, thinly sliced
1 Cup chicken stock
1 Cup beef stock
1 Cup red wine
Heat oven to 350. Salt and pepper veal shanks and dredge in flour. In a medium sized enameled cast iron pot, heat 3 tbsp oil over medium heat. Brown shanks in turn, not crowding the pan. Set shanks aside, and saute carrots, celery, onion and garlic over medium high heat in the same oil that was left in the pot, for about 2 minutes, until just softened. Add in stock and wine and bring to a simmer. Return shanks to pot, cover and place in the oven to braise for about 2 hours, or until the meat falls off the bone. Check periodically to make sure the shanks are submerged in the liquid.
Remove shanks onto a dish and cover with foil and keep warm while you reduce the sauce.
I cooked some rigatoni to al dente and then finished it with some sauce from the veal shanks.