| Yield 1X: |
10.00 |
each |
Allergens: |
| Portion: |
1 |
each |
Garlic, onions, chili, gluten |
| Portions: |
10.0 |
| Shelf life: |
3 days |
| Date: |
12.17.19 |
| Prep Recipe Ingredient |
1 |
X |
2 |
X |
| lb |
oz/each |
lb |
oz/each |
| Olive oil |
|
2.50 |
|
5.00 |
| Garlic, crushed |
|
2.50 |
|
5.00 |
| Onion, small dice |
1 |
|
2 |
|
| Carrot, small dice |
|
8.00 |
1 |
|
| Celery, small dice |
|
8.00 |
1 |
|
| Basil, chopped (bu.) |
|
1.00 |
|
2.00 |
| Fennel seed (tsp.) |
|
2.50 |
|
5.00 |
| Chili flakes (tsp.) |
|
0.25 |
|
0.50 |
| White wine |
|
10.00 |
1 |
4.00 |
| Chicken broth |
5 |
|
10 |
|
| San Marzano tomatoes, pureed |
1 |
4.00 |
2 |
8.00 |
| Veal shanks, 1 lb. each |
|
10.00 |
1 |
4.00 |
| Flour |
|
4.50 |
|
9.00 |
| Pearl onions, peeled |
2 |
|
4 |
|
| Crimini mushrooms, quartered |
2 |
|
4 |
|
| Carrots, medium dice |
1 |
|
2 |
|
| Celery, medium dice |
1 |
|
2 |
|
Carefully measure and prepare all ingredients. Heat the olive oil over high heat, then add the garlic, onion, carrot, and celery until tender, about five minutes. Add the basil, fennel seed, and chili flakes, and cook for one more minute. Add the wine, chicken broth, and tomato puree, and bring to a boil. Reduce to a simmer.
Meanwhile, season the shanks well then dredge in the flour to coat well. Fry in the wide rondeau in 50/50 oil to brown entire surface evenly. Remove the shanks, dump the oil out, then add the vegetables and liquid from the other pot.
Cover with a parchment top, and place it in a 400-degree oven. Cook until completely tender, about 2 – 2 1/2 hours.
Remove the shanks from the cooking liquid, and allow it to cool. Strain the solids from the cooking liquid. Add the pearl onions, mushrooms, carrots, and celery to the liquid, then cook until the vegetables are tender.
Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
