- 3 fresh parsley sprigs
- 1 fresh thyme sprig
- 1 bay leaf
- 8 (2-inch-thick) veal shanks
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup olive oil, divided
- 2 large onions, chopped
- 3 large carrots, cut into 1/2-inch cubes
- 3 celery ribs, cut into 1/2-inch cubes
- 2 cups dry white wine
- 4 cups hot water
- 4 teaspoons beef bouillon granules
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
How to Make It
Tie together first 3 ingredients with kitchen string; set aside.
Rub veal with salt and pepper.
Brown half of veal in 1 1/2 tablespoons hot oil in a large skillet over medium-high heat, turning often, 5 minutes. Remove to a roasting pan; keep warm. Repeat with 1 1/2 tablespoons oil and remaining veal.
Saute onion, carrot, and celery in remaining 1 tablespoon hot oil in skillet until tender. Add wine; bring to a boil, and boil, stirring occasionally, until reduced by two-thirds (about 15 minutes). Add 4 cups hot water, bouillon, and herb bundle; cover and bring to a boil. Pour over veal.
Bake, covered, at 375° for 1 hour and 45 minutes or until veal is tender. Remove veal from pan; keep warm. Pour drippings through a wire-mesh strainer into a skillet, discarding solids. Bring to a boil, and boil until reduced by half (about 40 minutes).
Whisk together flour and butter until smooth; whisk into drippings. Cook, whisking constantly, 1 minute or until thickened. Serve with veal.