A delicious slow cooked meal made with Ardmona tomatoes, this slow baked shanks recipe is an easy winter recipe.
Ingredients
8 pieces thick-sliced veal shanks
1/4 cup plain flour
1/4 cup olive oil
2 carrots, finely chopped
2 stalks celery, finely chopped
3/4 cup dry white wine
2 x 400g cans Ardmona Rich & Thick Onion and Garlic Tomatoes
3/4 cup chicken stock
1 lemon, rind finely grated
Couscous, potato mash and/or crusty bread, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Lightly dust veal in flour, shaking off excess. Heat 2 tbs oil in a large frying pan over medium-high heat.
Cook veal, in 2 batches, until evenly browned. Transfer to a large greased baking pan
Add remaining oil to frying pan. Add carrots and celery. Cook, stirring often, for 4-5 minutes until softened. Add wine. Cook until evaporated.
Stir in tomatoes, stock and lemon rind. Season to taste. Bring to a simmer
Transfer tomato mixture to the baking pan. Toss veal to coat in tomato mixture. Cover pan tightly with foil. Bake, turning veal once, for 1 1/2 hours.
Uncover and bake for 30 minutes or until veal is very tender and sauce has thickened. Sprinkle with extra chopped parsley and grated lemon rind if liked.
Serve with couscous, potato mash and/or crusty bread
Tips & Hints
Also sold as Osso Bucco, choose small veal pieces about 8cm wide x 4cm thick.
