German Braised Veal Shanks
½ cup flour
Salt and pepper to taste
4 veal shanks with bone, cut 3" thick
¼ cup olive oil
¼ cup butter
2 cups onion, diced
1 cups carrots, diced
1 cup celery, diced
6 cloves garlic, minced
2 bay leaves
3 tbsp dill, fresh, chopped
1 cup Trollinger or Black Hamburg wine
2 cups good quality veal or chicken stock
1 tsp caraway seeds
1 tsp thyme, fresh
2 cups tomato, peeled, seeded and diced
2 tsp grated rind from a lemon
2 tsp grated rind from an orange
2 cloves garlic, minced
2 tbsp chives, fresh, minced
Serve with Spaetzle Noodles Bergkase
Serve with Dinsztelt Wilted Greens
Season flour with salt and pepper.
Dredge veal shanks in flour and seasoning mixture and tap off any excess.
Heat a large heavy bottom skillet or Dutch oven, over medium-high heat, add oil and butter.
Sear shanks on all sides.
Add more oil and butter if needed.
Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and dill to the pan and cook until softened.
Season with salt and pepper.
Raise heat to high, add wine and deglaze the pan.
Return shanks to the pan.
Add stock, caraway seeds, thyme and tomatoes.
Reduce heat to low, cover and cook for about 1½ hours or until meat is tender.
Baste the meat a few times during cooking.
Remove cover; continue to simmer for 10 minutes to reduce sauce a bit.
For topping: combine grated rind of the lemon and orange mix in garlic and chives; mix well and hold for service.
To serve, place veal shank on a plate and top with sauce sprinkle with the grated rind mixture.
Serve with Spaetzle Noodles Bergkase and Dinsztelt Wild Greens.