Olive oil
Salt and pepper
4 veal shanks (14 ounces each)
1 lb. mirepoix (onion, carrot, and celery), diced 1/4-inch
2 cloves garlic, chopped
2 anchovy fillets
2 Tbs. tomato paste
1 cup Barolo wine
2 qts. brown veal stock
4 Roma tomatoes, seeded and chopped 1/4-inch
1 bunch Italian parsley, washed and chopped fine
First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover with aluminum foil, place in a 325°F oven for 3 1/2 hours. Check for fork tenderness.
For the Sauce: Reduce braising liquid by 1/4 and purée to incorporate the solids, season and pour over shanks.
