I have something to share with you.
All through college and graduate school, I worked at restaurants. I waited tables, cooked a bit, even bartended. But my favorite thing to do was watch the chef cook and learn the recipes. I have a lot of great recipes from the various spots I worked at and this dish is definitely one of my favorites, especially on a cold winter night.
- Red wine
- 2 medium to large veal shanks
- mirepoix (chopped celery, carrots & onions)
- Fresh Herbs(rosemary, thyme, basil) wrapped in cheesecloth
- Salt and Pepper
- flour to dust
- 5 large cloves of garlic
- Large can stewed whole tomatoes
- Salt and Pepper the veal, dust with flour and brown in oil in a deep stock pot.
- Remove the meat, Add mirepoix and garlic. Cook till onions are translucent and deglaze with red wine.
- Add the meat back in, cover with canned tomatoes and top with herbs.
- Cook for 2 1/2 hours on low heat or until meat falls off the bone.
- If sauce is dry, add stock(beef, veal, chicken). If loose, add cornstarch dissolved in stock or water.
- Serve over orzo.