Preparation:
Satute onion, carrot, and garlic in a little olive oil. When onions are golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2 hours. Season and oil shanks; roast in medium oven until brown. Dissolve arrowroot in cold brandy.
Strain stock. Add brandy mixture to stock.
Cook a little longer with 1 ounce of butter.
Braise the veal shanks in the stock until tender (about 1 to 1-1/2 hours). Serve before meat falls off bone. |
