Ingredients
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1 1/2 lbs. veal shanks (about 2 pieces)
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2 teaspoons salt
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1 teaspoon black pepper
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3 tablespoons extra virgin olive oil
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3 carrots, peeled
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1 yellow onion, trimmed
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2 celery stalks, trimmed
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1 head garlic
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1 tablespoon tomato paste
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1 1/2 teaspoons garlic powder
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1 1/2 teaspoons onion powder
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1 teaspoon oregano
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2 teaspoons sweet paprika
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4 cups chicken or vegetable broth
Directions
Pat the veal dry with a paper towel and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil over medium-high heat in a high-walled pan. Once shimmering, add the meat and sear on both sides, about 2-3 minutes per side.
- While the meat sears, finely chop the carrots, onion, and celery, and roughly chop the garlic.
- Remove the meat from the pan and set aside on a plate. Add the veggies to the pan and sauté for 5-7 minutes, until translucent.
- Stir in the tomato paste, garlic powder, onion powder, oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toast for about 2 minutes, until it deepens in color.
- Return the meat to the pan and pour in enough broth to cover the meat completely.
- Cover the pan with its lid and bring the liquid to a boil, then lower the heat to simmer.
- Cook for 1 1/2 to 2 hours, until the meat is tender and falls off the bone.
Recipe Note
What You’ll Need
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