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1
Note: shanks cut into 2 1/2 inch pieces, tied with string around the circumference.
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2
Note: i use 3 cups drained canned tomatoes chopped but cant remember can size so put fresh.
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3
both work.
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4
Heat oven to 350.
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5
Melt butter in a dutch oven/casserole dish or use an electric frying pan for it all.
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6
Add chopped carrots, celery and onion to butter until they are lightly colored.
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In a heavy skillet heat 6 tbs olive oil.
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8
Season veal and dredge in flour then brown on ALL sides including edges.
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9
Add to casserole on top of vegetables.
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Deglaze the skillet by adding the cup of wine and scraping up the browned bits.
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11
Boil till reduced to 1/2 cup.
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12
Add stock, tomatoes and herbs, bring to a boil and pour over veal.
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Make sure it comes at least 1/2 way up the side of the meat and add more wine or stock if needed.
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14
Cover the pot and bake in oven for 1 1/2 hours basting occasionally until meat is fork tender.
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15
Remove veal from casserole, and if you wish put meat in oven heated up to 450 on a plate until it browns and glazes.
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16
Or just set it aside and keep warm.
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17
To strain the sauce press through a fine mesh sieve until all juice is back in the pot.
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18
Can be whizzed in the processor as well.
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19
Heat to boiling.
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20
Add the lemon and tangerine peel, garlic and parsley, boil till reduced and thickened, season to taste with salt and pepper.
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Pour over the meat.
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22
Garnish with a few strips of zest from both fruits.
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23
Serve with Risotto alla milanese or plain rice, and some crusty bread to put the marrow on and mop up the sauce.
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24
If you have any leftovers enjoy, and if there is no meat but just sauce its wonderful over rice or noodles as a light supper.
