Slow-cooked Veal Shanks in Chianti
Slow-cooked Veal Shanks in Chianti
© Johannes Kernmayer, Stine Christiansen
- 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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