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1
Assembly.
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2
Arrange shanks on a serving platter.
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3
Heat sauce on stove over high heat.
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4
If sauce is runny, reduce for a moment and then add butter, stirring to incorporate.
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5
Once butter is melted and fused, adjust seasoning and spoon sauce over shanks.
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6
Method.
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7
Preheat oven to 350F Select oven-proof pot with lid large enough to accommodate all the shanks in a single layer.
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8
Set aside.
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9
Place a large skillet over high heat and add olive oil.
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10
Dredge the shanks in the seasoned flour, only as many as the skillet will hold at one time.
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11
When oil is hot, sear the shanks on both sides until dark brown.
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12
Remove from skillet and set aside.
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13
Drain oil from skillet and return to the heat.
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14
Add vegetables, seasoning to taste.
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15
Cook for 6 - 7 minutes until soft and lightly wilted.
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16
Remove and set aside.
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17
Add garlic and cook for another 2 - 3 minutes.
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18
Deglaze skillet with the red wine, scraping the bottom to loosen any meat particles stuck to the bottom.
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19
Add stock and any juices released from the seared shanks, simmering for a couple more minutes.
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20
Place half the vegetables on the bottom of the oven-proof pot and arrange shanks on top.
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21
Pour remainder of the vegetable wine stock mixture over the shanks.
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22
The liquid should come 2/3 way to the top of the shanks.
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23
If not, add more stock.
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24
Cover pot tightly and place in lower third of oven.
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25
Cook for about 2 hours until tender,.
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26
Carefully turning the shanks every 1/2 hour.
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27
Prod with a fork to test for doneness.
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28
Suggested wine -.
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29
1999 Le Bocce Chianti Classico Riserva.
