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(Joe’s recipe)
This recipe takes 5-6 hours to follow Joe’s instructions to the letter… plan accordingly.
veal (or lamb) shanks*
3-4 cloves garlic
olive oil
flour for dredging
salt and pepper
3-4 carrots, cut in big chunks
3-4 onions, cut in big chunks
3-4 ribs celery, cut in big chunks
2 ripe tomatoes, chopped
6 oz red wine
1 c. water
Heat olive oil and garlic in heavy skillet until oil is almost smoking. Dry shanks, roll in salted and peppered flour. Place in skillet and brown on all sides. Transfer to Dutch oven and add veggies, wine, and water. The shanks should be (almost) covered in liquid. Bring to boil, then turn down to a simmer. Cover and place in oven for 3-4 hours at 350° F. If any shanks are sticking out of the liquid, turn them occasionally. By the end, the meat should be falling off the bone. Remove the shanks from the pan and keep warm. Put veggies on stovetop and cook until liquid is reduced by half.
Serve with risotto or pasta and parmesan cheese.
If you want to eat the marrow, toast some stale bread and spread the marrow on it.
* Joe says go to a real butcher’s (AJ’s is good) and look for shanks that have exposed marrow on both sides. Freeze the veal first, then thaw and cook. I went with 6 lamb shanks, about ¾ - 1 lb each, which fit almost perfectly in my 6 qt. Dutch oven.
*** There are a couple of notes above that I don’t remember discussing with Joe and took my best guess at… like moving everything to a Dutch oven (it wouldn’t have all fit in my biggest skillet) and covering/uncovering. I also browned the veggies in the skillet a bit before adding them to the Dutch oven and I added my garlic then. (I’ve burned garlic a couple of times in hot oil and was too gun-shy to try it as written; probably a good thing too, because I had some nasty burned flour in my olive oil before I was done. That got scraped out and tossed before I put in my veggies.)
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