Recipe

Braised Veal Shanks With Tomato Sauce Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 1 year, 7 months ago Very easy and delicious lighter version of the classical Braised Veal Shanks. So good with just a few ingredients. As it is only braised in the oven, you do not have to mess around with frying pans. As it is flourless, it is also suitable for celiacs.... More Prep:5m Cook:120m Servings:4	Inmaculada
	easy comforting tasty

Herbs added

Ready for the oven

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Ingredients

4 veal shanks, 1 and 1/2-inch-thick each

Salt and pepper

1 tsp ground cayenne (can skip)

4 large garlic cloves, laminated

1 cup good red wine

1 28-ounce can whole plum tomatoes with juice, coarsely chopped

2 tsp rosemary and thyme, mixed

Splash of Extra Virgin Spanish Olive Oil (about ¼ cup)

Directions

Pat shanks dry and season with salt and pepper. Tie each piece with kitchen string so meat does not separate from the bone when cooking.

Arrange shanks in 1 layer in a baking pan and add remaining ingredients on top of the meat.

Tightly seal baking pan with 2 layer of aluminium foil, so the sauce does not evaporate while baking. Check after 1 hour, turn the meat to the other side and spoon the sauce on top. Cover again and braise until very tender, about 1 hour more.

Remove strings from the shanks and discard. Serve very hot, spooning sauce on top of the meat. Mashed potatoes are a good companion for this dish.

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