- 1 cup olive oil
- 1/2 cup flour
- 4 each veal shanks, about 1 1/2-inches thick and each tied tightly around the middle
- 2 cups medium diced onions
- 1 cup medium diced carrots
- 1 cup medium diced celery
- 2 tablespoons chopped garlic
- 3 bay leaves
- 2 tablespoons chopped fresh thyme
- 1 cup red wine
- 2 quarts veal or dark stock
- 1/4 cup parsley
- 1 pound new potatoes, quartered and cooked until tender
- In a large stock pot or braising pot, add the olive oil. Season the veal shanks with salt and pepper. Season the flour with Essence.
- Dredge the veal shanks in the seasoned flour, coating each side completely.
- When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside.
- Add the onions to the pan and saute for 2 minutes. Add the carrots and celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer.
- Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat falls of the bone. Season with salt and pepper. Serve with new potatoes.