I love this rainy, cool weather. There's nothing like the smell of a slow cooked surprise that sends fragrant aromas throughout the house. It keeps my mind off the loud snoring going on the couch.
4 thick (1-1 1/2 inch) veal shanks, trimmed of fat by the butcher
Kosher salt and fresh ground pepper
6 - 8 tbs extra virgin olive oil
1 1/2 cups of chopped carrots (about 4)
6 - 8 cloves of minced garlic
1 28 oz can imported Italian, whole tomatoes (juice and all) (Cento or San Margarita)
4 tbs tomato paste
2/3 cup chicken stock
1 cup dry white wine
6 anchovy fillets, chopped (optional)
1/2 cup balsamic vinegar
3 tbs chopped parsley
Season both sides of the veal shanks with salt and pepper. Dredge in flour shaking off excess. Heat a large Dutch oven or a pot big enough to fit the shanks with olive oil. Add the shanks and brown about 5 minutes per side. Arrange the slices bone side up and add 1/2 the garlic, all of the carrots, onions, tomotoes and tomato paste. Next, pour in the chicken stock and wine. Stir as well as possible, breaking up the tomatoes with a wooden spoon. Cover the pan and reduce heat. Let simmer gently for about 2 hours. Add gthe anchovy fillets, the rest of the garlic and balsamic vinegar. Correct the seasoning if needed. Stir well and let simmer 15 more minutes. Sprinkle with chopped parsley and serve immediately.
This is great over mashed potatos or polenta. Enjoy!