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Sunday, January 23, 2011

Rosemary & Garlic Veal Shanks

It's still winter.... even in Damascus. Clearly the Damascene winter is milder than the Canadian ones I am used to, however, I think all the moving and travelling in the Middle East has warmed my blood. After all, what Canadian can be freezing to the bone at 10 degrees Celsius?

So, I think a nice, wintery, rib sticking dish is in order. Slow cooked, rich, sauce laden veal shanks with garlic and woody, aromatic rosemary sounds good to me? Any objections?

Rosemary & Garlic Veal Shanks
Serves 4

1 kg Veal Shank (4 pieces)
1/2 cup Flour seasoned with Salt and Pepper
1/4 cup Olive Oil
3-4 sprigs Rosemary
6 cloves Garlic, whole and peeled
2 Large Onions, cut into quarters
1/2 cup White Wine
3 cups Vegetable Stock

Preheat oven to 160 degrees.

Place the seasoned flour in a large dish. Coat each veal shank with the seasoned flour. Heat the olive oil in a large, oven proof pan on medium-high heat. Add the veal shanks and cook for about 3 minutes on each side, until seared and browned.

Add the rosemary, onions, and garlic to the pan and let cook for about 2 minutes. Add the white wine and bring up to a boil. Then add the vegetable stock. Remove from heat, cover with foil.

Place in the preheated oven for about 2 hours, until the veal shanks are fork tender. Remove the veal shanks from the pan. Place the pan on the stove top over medium high heat. Reduce the sauce to about half.

Serve the veal shanks and sauce with rice, potatoes or polenta.

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