Shank: Season with salt and pepper and brown in an ovenproof pot, 5-6 minutes on each side. Deglaze with ½ bottle of red wine. Add 4 cups of veal stock. Add 4 sprigs of rosemary and thyme and 4-5 cloves of garlic. Cover and bake at 315°F for 3 hours or until meat falls off the bone. Remove the shanks from the sauce and keep them warm. Strain the sauce and reduce over high heat for 8-10 minutes and finish with a knob of butter to bind the sauce. Fennel salad: 1 fennel bulb 1/3 English cucumber 1 stalk celery 1 green apple 2 green onions 1/3 cup olive oil Juice of one orange 2 tbsp cider vinegar Salt and pepper Slice all ingredients with a mandolin or as thinly as possible and mix with the dressing Gremolata: Zest of one orange 1/3 cup chopped fresh parsley 1 large clove of garlic Chop all ingredients and mix. Add to the shank and salad just before serving. Enjoy your meal.

Older Post Newer Post