Thursday, September 30, 2010


yields four servings

1 cup bacon, cut into thick pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 lb. veal shanks, 3" cross cut
3/4 cup Spanish onions, sliced
1 1/2 cup carrots, diced
1 1/2 cup tomatoes, diced
1 tablespoon parsley, chopped fine
2 each sprigs rosemary
1 tablespoon marjoram, chopped fine
1 cup dry white wine
3 cups water (enough to cover the shanks
salt to taste
black pepper to taste

Over medium-high heat in a sauté pan, render the bacon until it is crisp and brown. Drain the bacon and discard the fat. Thoroughly combine the flour, salt and pepper. Dredge the veal shanks in the flour mixture. In a large braiser or heavy-bottomed soup pot over medium-high heat, add the veal shanks to the pan (without overcrowding the pan) and brown the pieces on both sides. Remove any browned pieces of veal to oven roasting pan. Add the vegetables to the same pan you cooked the veal in, stirring and scraping the bottom of the pan until the vegetables are lightly browned. Add the herbs and water and stir until all the drippings are dissolved and the liquid in the pan is lightly thickened. Pour the liquid, vegetables and herbs over the veal in the oven pan and cover it tightly with a lid or aluminum foil. Cook the veal for about 2 1/2 hours, or until the meat is tender when pierced with a fork. Remove the shanks and vegetables to a serving platter and keep warm. Over high heat, bring the sauce to a boil and reduce it in volume by 1/2 to concentrate the flavor and thicken it slightly. Season the sauce. Serve one shank and vegetables in the sauce over your favorite pasta or rice.

bacon recipe courtesy of: You're the Chef, Episode #709 | Pennsylvania College of Technology, One College Avenue, Williamsport, PA 17701

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