Any sort of shank will work here. One important tip on dealing with large shanks: Use kitchen twine to tie them tightly while cooking -- this keeps them together and compact. Mostly it's for presentation, but if you skip this step you run the risk of the shanks falling apart in your sauce. Not always a bad thing. Make this dish when you have a little time, as it will always require at least 2 hours, and probably more. Good news is that it reheats beautifully, so you can make it on a weekend and eat it during the week.
Servings: 6 people
- 4 cross-cut shanks, about 2-3 inches thick
- Flour for dusting
- 1/4 cup olive oil, butter or bear fat
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 ounce dried porcini mushrooms about a handful, chopped
- 1 cup white wine
- 1 cup chicken, beef or game stock
- 1 28- ounce can crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Zest of a lemon cut into large strips, white pith removed
- 2 bay leaves
- 1/4 cup chopped fresh parsley, for garnish
Preheat the oven to 300°F. Heat the olive oil in a Dutch oven or other large pot set over medium-high heat. Salt the shanks well and dust them in the flour to coat. Brown them well in the pot. Take your time and get a good browning on them, which should take a solid 10 minutes. Remove and set aside.
Add the onion, carrot, celery and porcini mushrooms, and saute until slightly browned around the edges, about 6 to 8 minutes. Sprinkle some salt on them as they cook.
Pour in the white wine and use a wooden spoon to scrape up any browned bits on the bottom of the pot. When this comes to a boil, add the stock, crushed tomatoes, thyme, oregano, lemon zest and bay leaves and bring to a simmer. Return the shanks to the pot and turn to coat with the sauce. Cover the pot and move it to the oven. Cook until tender, between 2 and 4 hours, depending on the animal. Serve on top of risotto or polenta, or alongside some bread, garnished with the parsley.
Calories: 360kcal | Carbohydrates: 18g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 349mg | Potassium: 1113mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3960IU | Vitamin C: 18.9mg | Calcium: 108mg | Iron: 3.8mg