Steps:
- Preheat the oven to 400°F.
- On a cutting board, use the side of your chef's knife to smash together the chopped garlic and the rosemary to make a coarse paste. Cut several deep holes in the veal shanks with a paring knife-really stab them! Using your index finger, stuff the holes with the rosemary-garlic mixture; this will perfume the shanks with a beautiful aroma while they braise.
- Season the shanks generously with salt. Coat a large sauté pan with olive oil and bring to high heat. Add the shanks to the pan and brown well on all sides; this may take up to 20 minutes. Don't skimp on this step-this is where the big, rich, brown flavors start to develop, so take your time!
- While the shanks are browning, put the onions, carrots, celery, apples, and the remaining 3 cloves of smashed garlic in a food processor and purée to a coarse paste; reserve.
- When the shanks are very brown, transfer them to a roasting pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies and apples to the sauté pan. Season generously with salt and cook until the mixture is very brown and aromatic, 8 to 10 minutes. Again, don't skimp here-you want the veggies to form a crust on the bottom of the pan. This is where more of that lovely brown flavor develops, so take your time.
- Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
- Add the wine, bring it to a boil (BTB), and stir frequently until reduced by half, 3 to 4 minutes. Then transfer everything to the roasting pan with the shanks. Add about 1/2 cup water to the sauté pan to help release any of that good crud stuck to the bottom, then add it to the roasting pan.
- Add 4 to 5 more cups water to the roasting pan and stir to combine; the mix should be pretty soupy. Taste and add more salt if needed, then toss in the bay leaves and the thyme bundle.
- Put the pan in the oven and cook for 2 1/2 to 3 hours, turning the shanks every 30 minutes, stirring and adding more water if the liquid reduces too much. If the shanks brown too much during the cooking time, tent the pan with aluminum foil. When the shanks are done they should be incredibly tender and flavorful.
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Sarah Nyachani
[email protected]This recipe was just okay. The veal shanks were a little tough and the sauce was a little bland. I probably won't make this again.
Tamika Bontemps
[email protected]I'm not sure what went wrong, but this recipe was a disaster. The veal shanks were dry and the sauce was watery. I won't be making this again.
Shagor Sh
[email protected]This recipe was a waste of time and money. The veal shanks were tough and the sauce was flavorless. I would not recommend this recipe to anyone.
Lucy Taylor
[email protected]I tried this recipe and the veal shanks were overcooked and the sauce was too salty. I won't be making this again.
Ash 240
[email protected]I followed the recipe exactly and the veal shanks were tough and the sauce was bland. I don't know what went wrong.
Juma Daniel
[email protected]This recipe is a keeper! The veal shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.
BD CB·≠ÑG·¥Ä·¥ç·¥á ćøêYT
[email protected]I've made this recipe several times and it's always a hit. The veal shanks are always cooked perfectly and the sauce is so flavorful. I highly recommend this recipe.
Hope Bonga
[email protected]This is one of my favorite recipes. The veal shanks are so tender and the sauce is amazing. I always get compliments when I make this dish.
Md sawon Md sawon
[email protected]I love this recipe! The veal shanks are always cooked perfectly and the sauce is so delicious. I usually serve it over mashed potatoes or rice.
okoro godhelp
[email protected]This was my first time cooking veal shanks and I was a little nervous. But the recipe was easy to follow and the results were amazing! The veal shanks were fall-off-the-bone tender and the sauce was so flavorful. I will definitely be making this agai
Josephine Soberalski
[email protected]I'm not a big fan of veal, but I decided to give this recipe a try. I was pleasantly surprised! The veal shanks were cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
akanni jedollar
[email protected]The veal shanks were delicious! The meat was fall-apart tender and the sauce was rich and flavorful. I will definitely be making this recipe again.
saintpaul ubah
[email protected]This recipe was easy to follow and the results were incredible. The veal shanks were cooked to perfection and the sauce was so flavorful. I will definitely be making this again and again.
Sima Jha
[email protected]I followed the recipe exactly and the veal shanks turned out perfectly. The meat was so tender and juicy, and the sauce was amazing. I served it over mashed potatoes and it was a delicious meal.
Nobi Hossail
[email protected]This recipe was a hit with my family! The veal shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.