Down-to-earth and delicious, this comforting Italian dish braises away to tenderness while you sit back and enjoy the company of guests. Serve with polenta.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2009
Method1- Cut six 24-inch (60 cm) lengths of kitchen string; wrap each twice around each shank and tie firmly. On plate, combine flour and half each of the salt and pepper; press in shanks, turning to coat. Reserve any remaining flour mixture.
2- In large Dutch oven, heat oil over medium-high heat; brown shanks, in batches if necessary and adding up to 1 tbsp (15 mL) more oil if necessary. Transfer to plate. Drain fat from pan.
3- Add onion, carrot, celery, garlic, thyme, sage and rosemary to pan; cook over medium heat, stirring often, for 10 minutes. Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute. Add wine, stirring and scraping up brown bits. Bring to boil; boil until reduced by half, about 2 minutes.
4- Stir in tomatoes, broth, bay leaves and remaining salt and pepper. Nestle in shanks; bring to boil. Cover and cook in 350°F (180°C) oven, basting every 30 minutes, for 1-1/2 hours. Turn shanks and cook, uncovered and basting twice, until tender, about 30 minutes.
5- Transfer shanks to serving platter; cut off string and keep warm. Place pan over medium-high heat; boil gently, stirring, until desired thickness, about 5 minutes. Discard bay leaves. Pour over shanks.
6- Gremolada: Meanwhile, in small bowl, stir together parsley, lemon rind and garlic; sprinkle over shanks.
Nutritional facts Per serving: about
- Sodium 576 mg
- Protein 42 g
- Calories 364.0
- Total fat 16 g
- Cholesterol 171 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
- Iron 25.0
- Folate 21.0
- Calcium 9.0
- Vitamin A 36.0
- Vitamin C 25.0