Slow-cooked Veal Shanks in Chianti

Slow-cooked Veal Shanks in Chianti

© Johannes Kernmayer, Stine Christiansen

Slow-cooked Veal Shanks in Chianti

Slow-cooked Veal Shanks in Chianti

© Johannes Kernmayer, Stine Christiansen

Ingredients

6
tablespoon
olive oil
2
piece
veal shanks (about 1.5kg each), trimmed
1
bunch
sage
4
bay leaves
4
cloves of garlic, peeled
1
bottle
Chianti
250
g
canned tomatoes, drained and coarsely chopped
100
ml
tawny port
salt
pepper

Preparation:

  • Preheat the oven to 200°C. Heat the olive oil in a cast-iron pan (use one with a lid) over a high heat.
  • Season the veal shanks generously with salt and pepper and, when the pan is hot, add the shanks and sear until golden brown on all sides, turning every few minutes.
  • Add the sage, bay leaves and garlic. Sizzle for a few seconds, stirring, then pour in the Chianti and add the tomatoes.
  • Turn the shanks so the bones face downwards and cover with a sheet of baking paper cut a little larger than the rim of the pot so it sits on the surface of the meat and sauce. Put the lid on and place in the oven.
  • After 1 hour, turn the shanks over, pour in the port and turn the temperature down to 150°C.
  • Cover and cook for a further 2 hours until the meat is almost falling off the bone, basting several times with the braising juices to keep the meat juicy.
  • Serve the shanks with creamy polenta or rice with the sauce poured over.

 

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