Ingredients
- 12 teaspoon black pepper
- 12 teaspoon paprika
- 12 teaspoon cayenne
- 1 teaspoon basil
- 12 teaspoon thyme
- 12 cup flour
- 6 lbs veal shanks
- cut crosswise 1inch thick
- 3 tablespoons butter
- 1 large onion
- chopped
- 12 green pepper
- diced
- 1 celery
- stalk diced
- 3 garlic cloves
- peeled and pureed
- 14 teaspoon salt
- to taste
- black pepper
- to taste
Instructions
- preheat over to 300*F.
- mix dry spices and herbs together in small bowl.
- in separate bowl, place half of flour, add half of spice mixture, mix together.
- dredge veal shanks in flour mixture and set aside.
- heat butter in cast iron pan over med heat.
- add veal shanks and sear both sides of meat.
- add onion, green pepper, celery and garlic.
- season with salt and pepper, mix and cook another 15 minutes.
- sprinkle remaining flour over veal and vegetables.
- mix and turn shanks over, cook for another 5 minutes.
- sprinkle in remaining spice mixture.
- pour in veal stock, season with salt and bring to boil.
- cover and cook 2 hours in oven or until veal shanks are very tender.
- serve over rice or noodles.
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