Mickey Blue Eyes"
The name may be as intimidating as a mob enforcer, but this delicious veal dish is something you won't "fuggedabout" soon!
You will need:
- 1/4-cup lemon juice
- zest of 1 orange
- 2 tsp each kosher salt and fresh ground black pepper
- 4-5 pounds meaty veal shank, cross cut into 2? pieces
- 4 tbsp. olive oil
- 2 tbsp. butter
- 1 cup all purpose flour
- 2 medium onions, halved lengthwise and thinly sliced
- 1 celery rib, finely chopped
- 1 carrot, finely chopped
- 6 garlic cloves, finely chopped
- 2 cups dry white wine
- 1 28-oz can Italian plum tomatoes, chopped
- 1 cup chicken or veal stock
- 1 bay leaf
- zest of 1 lemon, chopped
- 1 cup toasted pine nuts
- 1 bunch flat leaf parsley, chopped
1. Preheat oven to 350°F. Tie each shank tightly around the middle with butchers twine. In a small bowl, combine lemon juice, orange zest, salt and pepper. Rub mixture well into shanks and set aside 20 minutes.
2. Heat olive oil and butter over medium high heat in a Dutch oven or heavy pot large enough to hold the shanks without touching. When the butter stops foaming, dredge shanks in the flour and shake off excess. Brown the meat well on all sides, turning as needed, about 10 minutes. Remove meat to a platter.
3. Pour off all but 2 tbsp. of the pan drippings and add the onion, celery, carrot, and half the garlic; reduce heat to medium and sauté until the onion begins to brown, about 5 minutes.
4. Add the white wine, plum tomatoes, stock and bay leaf. With a wooden spoon, scrape up any tasty browned bits stuck to the bottom of the pot.
5. Return the shanks to the pan (along with any juices that collected on the platter) and bring the mixture to a boil. Cover, place in the preheated oven and braise until the meat falls from the bone, 90 minutes to 2 hours, adding more stock anytime the mixture begins to dry out.
6. While the shanks cook, combine the remaining chopped garlic, lemon zest, pine nuts and chopped parsley in a small bowl.
7. Taste and adjust seasonings as needed. Serve shanks smothered in pan sauce and garnish with a sprinkling of pine nut-parsley mixture.