Please forgive the final presentation picture. I was hungry. It tastes delicious, my lack of photographic patience aside.
4 veal shank pieces
2-3 tea spoon Flour
1 bouquet garni (or fresh herbs of your choice)
Tomato Sauce (small can)
Salt and pepper
2 onion, finely diced
4 carrots, finely diced
3 celery branches, diced
4 gloves of garlic, minced
Roughly 1 cup of veal stock
Diced tomatoes (small can)
Zest from 1 navel orange
Zest from 1 lemon
1. Pre-heat the oven to 400 F.
Pour the flour in a shallow bowl and season with salt and pepper.
2. Lightly dust the shank pieces with flour.
3. In a large cast iron dutch oven heat a few table spoon of oil Sear each pieces of shank until colored on both sides. Set aside.
4. While searing the meat prep all the vegetables.
5. Pour into the cast iron pot and scrape up the oil and cooked bits at the bottom. Allow the vegetables to sweat over medium heat for a few minutes.
6. Nestle the meat back in the pot.
7. Pour a generous bit of wine on each piece of meat. Allow the wine to reduce for a few minutes.
8. Add the tomato sauce, diced tomatoes and veal stock. Put your fresh herbs on top (I used some rosemary, a few springs of thyme and a bay leaf)
9. Cover and put in the oven for 1h20.
10. Serve with rice and add the lemon and orange zest on top. Alternatively, you can make larger pieces of zest and add them to the pot 5 minutes before the end of the cooking time.