- 1/2 cup extra virgin olive oil divided
- 4 veal shanks 2 ½ to 3 inches each
- 2 cups all-purpose flour
- 4 ribs celery diced
- 2 large carrots diced
- 1 large onion diced
- 4 tbsp chopped garlic
- 1 cup tomato paste
- 4 cups Messina Hof Cabernet Franc (or your favorite Messina Hof bold red wine)
- 1/2 gallon veal stock
- 3 tbsp fresh oregano chopped
- 3 tbsp fresh basil chopped
- 3 tbsp fresh parsley chopped
- salt and pepper to taste
In a sauté pan, heat ¼ cup oil.
Dredge veal shanks in flour; brown on all sides in oil.
Transfer shanks to a deep baking dish.
Add remaining oil to sauté pan; sauté celery, carrots, onion, and garlic until onions begin to turn translucent.
Add tomato paste; sauté for 2-3 minutes.
Pour over shanks.
Whisk wine into pan drippings, then add to baking dish.
Add stock and herbs.
Cover dish with parchment paper and then foil.
Bake at 275 degrees F for six hours or until meat is tender and begins to fall off the bone.
Remove shanks and keep warm.
Place baking dish on the stove; simmer pan drippings and vegetables.
Season with salt and pepper.
Return shanks to sauce and serve.
Note: This is a Bonarrigo favorite and a great recipe from the Vintage House Restaurant. For a variation on the recipe add Tuscan beans or baby spinach into the sauce.
Recipe from Vineyard Cuisine, Meals & Memories from Messina Hof by Paul & Merrill Bonarrigo
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.
Photo courtesy of Food Network (th).