Herb Roasted Veal Shank
4 servings
1 large veal shank - about 3.5 lbs (leave whole or cut into Osso Bucco)
2 c baby, peeled carrots
1 large onion, finely chopped
3 celery stalks, finely chopped
3/4 cup dry white wine
4.5 cups chicken bouillon
3 - 5 long sprigs fresh rosemary
2 T fresh rosemary leaves, chopped
16-20 fresh sage leaves
Sea salt and freshly ground black pepper
1. Preheat oven to 425 F.
2. Heat the oil over medium heat in a heavy-bottomed, ovenproof dish that is just large enough to hold the veal, the veggies and the liquid.
3. Brown the veal on all sides in the hot oil on top of the stove. Add the veggies and stir so they are coated with oil.
4. Roast the veal in the oven until it and the veggies are golden about 30 minutes.
5. Remove from oven and season with salt and pepper. Add the rosemary springs, 10-15 sage leaves. Pour the wine and the stock over all. The liquid should come about halfway up the sides of the shank (if you are using a shank). Add additional stock if necessary.
6. Cover the dish and return to the oven for 1 hour, turning the meat halfway through roasting. Remove the cover and continue roasting until the veal is deep golden, an additional hour, turning once.
7. Remove from oven. Mince the remaining rosemary and sage, pat onto the meatiest part of the meant and return it to the oven for 15 more minutes. Remove from oven and transfer to warmed platter and cover loosely with foil to keep warm.
8. Bring cooking juices to a boil; season with salt and pepper if necessary. Serve sauce with meat.