Ingredients
- 3 1/2 to 4 1/2 pounds veal shanks (8-10 meaty cross-cut, tied with cotton kitchen string)
- 3/4 cup all-purpose flour
- 1 tablespoon seasoned salt
- 1 1/2 teaspoons fresh ground black pepper
- 3 yellow onions, chopped (med onions)
- 2 carrots, peeled and diced
- 1 celery rib, diced
- 6 garlic cloves, minced
- 1/4 teaspoon crushed chili flakes (or to taste)
- 2 teaspoons dried thyme (rubbed between fingers to release the flavor)
- 1/2 cup dry red wine (or white wine)
- 1 cup chicken broth
- 2 cans (28 ounce) whole tomatoes (undrained, slightly crush tomatoes using hands)
- 1 cup kalamata olives (pitted)
- 2 bay leaves
- Cooked spaghetti (amounts desired)
How to Make
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Step 1: In a shallow dish mix flour with seasoned salt and black pepper). Coat the shanks in the flour (shaking off any excess flour).
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Step 2: Heat oil over medium heat in a large Dutch oven (use as much oil as needed). Add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl.
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Step 3: Add in onions, carrots, celery and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic and chili flakes the last 2 minutes of cooking). Add in the wine, broth, undrained tomatoes, olives and bay leaves; bring to a boil stirring.
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Step 4: Arrange the shanks in the pot in one layer; bring to a boil on top of the stove. Season with salt and pepper to taste.
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Step 5: Preheat oven to 325 degrees F. Transfer the pot to oven and cook covered until tender (about 2-1/2 hours) seasoning with more salt and pepper towards the end of cooking is needed.
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Step 6: Serve with cooked pasta and pass the grated parmesan cheese at the table.
We hope you enjoy this recipe!
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