yields four to six servings
2 lemons, thinly sliced crosswise
1 1/2 teaspoons salt
1 tablespoon sugar
2 cups water
1/2 pound double smoked bacon, rind removed, cut into large dice
4 veal shanks, about 1/2 pound each
1 large onion, peeled and minced
1 small clove garlic, peeled and minced
1 cup dry white wine
3 cups chicken broth, homemade or low-sodium canned
2 carrots, peeled and cut into large dice
4 turnips, peeled and cut into large dice
1/4 cup fresh thyme leaves
1 teaspoon freshly ground pepper
1 cup minced parsley leaves
Combine lemons, 1 teaspoon salt and sugar in a small saute pan. Cover with 2 cups water and simmer over medium heat until soft, about 15 minutes. Set aside.
Cook the bacon in a large, heavy bottom saucepan over medium-low heat until golden, about 5 to 10 minutes. Remove and set aside. Increase the heat to medium high, add the shanks and sear until golden brown, about 5 minutes per side. Remove and set aside.
Add the onion and garlic. Lower the heat to medium and cook until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Add the chicken broth, lemons, carrots, turnips, thyme, 1/2 teaspoon salt and pepper. Return the shanks and bacon to the pan. Cover partly and simmer gently until the meat falls off the bone, about 2 hours.
Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately.
bacon recipe courtesy of: Molly O'Neill, "Shank of the Meal," The New York Times, November 1, 1992