Cooking Instructions

Serve with gorgonzola polenta or mashed Yukon Gold potatoes. To start, perhaps serve a small salad or some vegetable crudite, but nothing too heavy. This dish is hearty!

Don’t forget to finish the bottle of Bogle Essential Red and for goodness sake, light some candles!

• Rinse the fresh herbs and tie them together using a small piece of the kitchen twine. Set aside.
• Remove any excess moisture from the veal shanks with a paper towel. Season liberally with salt and pepper. Dredge in the flour, shaking off the excess.
• Heat the veg oil in a Dutch oven over medium high heat. When hot, add the pancetta and render until brown and just crisp. Remove with a slotted spoon and set aside.
• Add the veal shanks to the pot and brown them on all sides. Remove and set aside.
• In the same pot, add the onion, carrot, garlic and celery. Saute until soft, about 6 minutes.
• Add the red wine and deglaze the pan, then add the tomato paste and mix well. Add the herb bundle and the bay leaf.
• Return the browned shanks to the pan and add 2 cups of beef stock. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until meat is falling off the bone.
• Check every 20-30 minutes. Add more wine or stock as necessary, ensuring that the cooking liquid is always about 3/4 the way up the shank.