Slow braising makes for a melt in your mouth texture. This is a perfect weekend recipe for an easy meal or elegant entertaining.
SHOPPING LIST:
2 Tablespoons Bella Cucina Organic Extra Virgin Olive Oil
4 veal shanks
4 Tablespoons flour
3 teaspoons Bella Cucina Porcini & Parsley Salt
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 garlics clove, minced
1 cup white wine
1/2 cup Bella Cucina Tomato Passata al Pomodoro Sauce
1 cup beef or chicken broth
1 sprig fresh thyme
1 wedge Bella Cucina Preserved Lemon
1/4 cup finely chopped parsley
2 cups Anson Mills Yellow Polenta
1-6 ounce Jar Bella Cucina Porcini & Parmesan Pesto
1 cup finely grated Parmesan Cheese
3 Tablespoons unsalted butter
PREPARATION: Preheat oven to 350 degrees F.
In large, heavy bottom ovenproof pot, heat the olive oil over medium heat. Mix together the flour and 1 teaspoon Porcini Salt on a plate. Dredge the shanks pieces with flour and lightly brown on all sides. Remove the shanks to a plate.
In the same pot, add the onions, carrots, celery and 1 teaspoon of the Porcini salt. Cooking, stirring occasionally, until the mixture is softened. Add 1/2 of the chopped garlic and cook for another minute. Add the wine and reduce by half. Add the Passata, broth and thyme.
Bring to a simmering boil, add the shanks back to the pan, then cover and place into the oven. Cook for 1 1/2 hours until the meat is tender.
To Make the Polenta:
Cook polenta according to the directions. Just before polenta is fully cooked, add the pesto and butter.
When the shanks are cooked, remove from the pot and keep warm under tinfoil. Reduce the sauce to thick and creamy texture.
Rinse and remove the pulp from the preserved lemon wedge and finely chop. Toss the lemon r with the remaining chopped garlic and parsley. Serve over the sauced shanks.