makes 6 servings
Six 2″-3″ thick center cut slices of veal shank
2 medium zucchini, chopped
2 medium carrots, chopped
2 fresh very ripe tomatoes, chopped
2 red peppers, cored, seeded and chopped
1 red onion, peeled and chopped
6 whole peeled cloves garlic
2 cups rich chicken broth or meat broth
2 tbsp. fresh oregano
2 bay leaves
Preheat oven to 325 degrees.
Melt 2 oz. butter with 2 oz. olive oil in a heavy sauté pan. Mix flour with salt, pepper and paprika; dust veal with flour mixture. Shake off excess before placing in hot pan; brown well. Transfer to a baking dish with a lid. Pour off excess fat.
Add vegetables to the sauté pan. Cook until softened. Add wine, herbs and broth and simmer; pour sauce over veal shanks. Cover and bake for 1 1/2 to 2 hours or until meat pierces easily with a knife. Remove meat carefully from liquid and place on a platter; keep warm.
Run liquid with vegetables through the coarse blade of a food mill, held over a sauce pot. Consistency should be sauce-like; taste for flavor and adjust seasonings as needed (salt). If too thick, thin with water, broth or reduce in a saucepan. Pour finished sauce over meat and sprinkle with chopped fresh parsley, lemon zest, chopped garlic and anchovy. Serve with butternut squash risotto.