Veal Shank Casserole
Ossobuco
4 Veal Shanks
400g (14oz) Tomatoes
235-340ml (8-12floz) Chicken Stock
175ml (6floz) Dry White Wine
2 Carrots
2 Celery Stalks
2 Anchovy Fillets or Paste [Optional]
2 Garlic Cloves
1 Small Onion
Flour
Olive Oil
Butter
Salt and Pepper
Pre-heat the oven to 180°C: 350°F: Gas 4.
Peel and finely chop the onion, carrots and garlic.
Finely chop the celery.
Peel, de-seed and chop the tomatoes.
Tie the veal shanks with butchers string, to prevent them from falling apart whilst cooking.
Heat some oil in a frying pan and saute the onions for a few minutes.
Add the other carrots, celery and garlic and continue cooking until the onion is just golden brown.
Remove, drain and transfer to a casserole dish.
Season the flour well with salt and pepper, coat the shanks, patting off any excess.
Saute in the frying pan (adding extra oil if needed), until they are browned on all sides.
Add the wine and mashed anchovy fillets (or paste) to the frying pan and deglaze (scraping the base to collect all of the flavours).
Transfer to the casserole.
Add the tomatoes and enough stock not quite cover the shanks, mixing to combine ingredients.
Add a few dabs of butter un top of the shanks.
Bake, occasionally turning and basting, for 1½-2 hours or until very tender.
Remove the shanks and keep warm.
Strain the sauce into a saucepan pushing though a sieve to ensure maximum flavour.
Heat the sauce and reduce as required, adjust the seasoning.
Pour the sauce over the shanks and serve with rice.
Serves: 4
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