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N/A Servings
Make 10 servings. Difficulty
Medium
Ingredients
10 pieces of veal shank, about 3/4 lb. each, tied Salt and freshly ground black pepper GF flour for dredging 1/4 cup extra virgin olive oil 5 medium carrots, cut into 1/4 inch dice 4 celery ribs, cut into 1/4 inch dice 1 large onion, cut into 1/4 inch dice 1 shallot, diced 1 garlic clove, diced 5-6 cremini mushrooms, stems removed and chopped 1-1/2 cups dry white wine 4 cups water 1/4 cup tomato paste
Directions
Season the veal shanks with salt and freshly ground black pepper. Dredge the veal shanks in the gf flour, shaking off the excess. Heat the olive oil in a large skillet over medium heat. Add the shanks, about 5 at a time and cook until nicely browned, about 5 minutes per side. Repeat with the remaining veal shanks. Transfer the shanks to a roasting pan that’s large enought ot hold all the shanks in an even layer without overcrowding. Repeat the pan searing with the remaining shanks.
Preheat the oven to 300°F. Add the carrots, celery, onions, shallots, and garlic to the skillet. Cover and cook over medium heat, stirring occasionally for about 10 minutes. Add the mushrooms and continue to cook, stirring occasionally for about another 3-4 minutes. Add the wine and boil uncovered over high heat until reduced to 1/3 cup, about 5 minutes. Stir in the water and tomato paste and bring to a boil. Pour the contents of the skillet over the shanks.
Cover the roasting pan with foil. Transfer the shanks to the oven and braise for 2 hours and 45 minutes or until the meat is very tender. Transfer the shanks to a large rimmed baking sheet. Discard the strings around the shanks and cover with foil. Increase the oven temparature to 350°F.
Strain the liquid from the roasting pan into a large saucepan, reserving the vegetables. Boil the liquid over high heat until reduced to 3 cups, about 25 minutes. Return the vegetables to the sauce and adjust seasonings to taste with salt and freshly ground black pepper.
Transfer the shanks to plates and spoon sauce over the top.
Tips
We used the Gluten Free Pantry’s French Bread and Pizza mix for the gf flour in this recipe (www.glutenfree.com).
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