5 cm veal shank sections
salt flakes and freshly milled black pepper to taste
50 ml extra virgin olive oil
30g butter
6 medium carrots (diced small)
6 sticks celery (diced small)
3 small onions (diced small)
1 tbsp tomato paste
1 cup dry white wine
1 tin Italian tomatoes (chopped)
400 ml chicken stock
3 medium bay leaves
1 small mandarin (zest only)
½ cup Italian parsley (chopped)
Method
Set the oven to 160°C. Season all sides of the veal sections well, pan grill in extra virgin olive oil until golden on all sides and set aside.
Melt the butter in a heavy based frypan and add a little olive oil. Add the carrots, celery and onions and cook until soft but do not brown. Add in the tomato paste and cook for 1 minute. Add in the white wine and stir well to dissolve all the sediments. Stir in the stock, tomatoes, mandarin zest and bay leaves.
Place the grilled veal shanks into an ovenproof dish and ladle over the vegetables and sauce. Cover with aluminium foil and place into the pre-heated oven for 90 minutes or until just tender.
