Shanks on Fire
Claud's "Shanks on Fire" recipe is one you'll want to keep in your arsenal. The only thing that will leave you stumped is how you want to cook them.
- 2 tablespoons lemon juice
- Zest of 1 orange
- 2 teaspoons smoked hot paprika
- 2 teaspoons each kosher salt and fresh ground black pepper
- 4-5 pounds meaty veal shank, cross cut into 2” pieces (ask your butcher)
- 4 tablespoon olive oil
- 2 tablespoon butter
- 1 cup all purpose flour
- 1 medium onion, 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-ounce can of Italian plum tomatoes, chopped
- 1-cup chicken or veal stock
- 1 bay leaf
- 6-8 small dried chiles (chiles de arbol)
- 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, hot paprika, 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 tablespoons 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, bay leaf and Mexican chiles. 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 to create the gremolata.
7. Taste and adjust seasonings as needed. Serve shanks smothered in pan sauce and garnish with a sprinkling of pine nut/parsley mixture.