2011 “Ascendance” Cab/Merlot Blend
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons of butter
- 1/2 cup of all purpose flour
- Six 2-inch-thick meaty veal shanks, each tied with string (3/4 to 1 pound each)
- Salt and freshly ground pepper
- 2 large carrots, cut into 1/2 -inch dice
- 1 medium onion, cut into 1/2 -inch dice
- 1 celery rib, cut into 1/2 -inch dice
- 2 garlic cloves, minced
- 1 cup sweet vermouth
- 1 cup drained canned Italian tomatoes, coarsely chopped
- 1/2 cup chicken stock or canned low-sodium broth 1/2 cup of beef stock or canned low-sodium broth.
- 6 rosemary springs for garnish
Preheat the oven to 325°F. Heat the olive oil in a large enameled cast-iron casserole. Season the veal shanks with salt, pepper, sprinkle with flour on each side and cook over moderate heat until browned, about 8 minutes per side. Transfer the shanks to a plate.
Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the sweet vermouth and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the tomatoes, butter and chicken & beef stock and bring to a simmer over high heat.
Return the shanks to the casserole, nestling them into the vegetables; add any accumulated juices. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender. Transfer the shanks to a rimmed platter and cover loosely with foil. Measure the sauce; you should have 2 cups. If necessary, reduce the sauce over high heat. Season with salt and pepper.
Cut the strings off the shanks. Spoon the sauce on top and serve garnishing with rosemary springs.
Serve over saffron risotto or cooked orzo to soak up the sauce.