Braised Veal Shanks With Herbs Recipe

About this recipe

A hearty and flavorful dinner featuring tender veal shanks braised with aromatic vegetables, herbs, and white wine. Perfect for a comforting evening meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Sussex Wholefoods Organic Dried Basil
• 30G Mill & Mortar Organic Orange Peel, 30G
• - Tata Salt

Instructions

1. 1. In an 8-quart Dutch oven over medium heat, pour in 1/4 cup Filippo Berio Garlic Flavoured Olive Oil. Cook the vegetables in batches until well browned on all sides, about 8-10 minutes per batch. Remove and set aside.
2. 2. In the same Dutch oven, add 1 diced onion, 2 diced celery stalks, and 1 minced garlic clove. Cook over medium heat, stirring occasionally, until the vegetables are browned and tender, about 10 minutes.
3. 3. Add 1 can of Garofalo Chopped Italian Tomatoes, 2 tsp Tata Salt, 1/4 tsp Terre Exotique Cheeselovers Pepper, 1/2 tsp Sussex Wholefoods Organic Dried Basil, and 1/2 tsp Mill & Mortar Organic Orange Peel to the Dutch oven. Stir to combine and bring the mixture to a boil over high heat.
4. 4. Reduce the heat to low, cover the Dutch oven, and let the mixture simmer for 1 1/2 to 2 hours, stirring occasionally, until the flavors meld together.
5. 5. Once the mixture is cooked, skim off any excess fat from the surface of the sauce. Stir in 2 tbsp Picard Chopped Flat Parsley for a fresh finish.
6. 6. Serve the braised vegetables hot with a side of wild rice for a complete meal.