Wine-Braised Veal Shanks - vegetable oil

Method

• Preheat the oven to 325.
• Heat the oil in a large enameled cast-iron casserole.
• Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes per side.
• Transfer to a plate.
• Add the bacon and butter to the casserole and cook over low heat until the bacon fat has been rendered, about 3 minutes.
• Add the onion, carrot, celery, shallots and garlic and cook, stirring, until softened but not browned, about 5 minutes.
• Increase the heat to moderately high and whisk in the flour.
• Cook, whisking, for 2 minutes.
• Gradually whisk in the wine and simmer for 4 minutes.
• Add the stock and bring to a boil.
• Return the veal shanks to the casserole and add the bay leaves, thyme and sage.
• Season lightly with salt and pepper.
• Cover and bake for 2 hours, or until the veal is very tender.
• Transfer the shanks to a plate and cover with foil to keep warm.
• Increase the oven temperature to 500.
• On top of the stove, boil the cooking liquid until it is very flavorful, about 12 minutes.
• Strain into a medium saucepan and skim the fat from the surface.
• Season the sauce with salt and pepper.
• Dip each veal shank into the sauce and place on a baking sheet.
• Roast the shanks on the top shelf of the oven until nicely glazed, about 5 minutes.
• Reheat the sauce if necessary.
• Transfer the shanks to plates, spoon the sauce on top and serve.