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Gusto
Gusto

Veal Shank Stew

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  • Serves

    4

Ingredients

  • 1 cup (240 ml) flour, divided
  • 6 beef or veal shanks, cut 1 ½-inch thick (osso buco)
  • 1/4 tablespoons (60ml) olive oil
  • 2 large carrots, chopped
  • 2 large leeks, chopped
  • 1 large white onion, chopped
  • 1/4 cup (60ml) piquillo peppers, chopped
  • 2 tomatoes, chopped
  • 1 cup (240 ml) dry white wine
  • 4 cups (960 ml) beef stock
  • 4 sprigs thyme
  • 1/4 cup (60 ml) chopped fresh parsley
  • salt and pepper

Directions

  1. Transfer ½ cup (120 ml) of the flour to a small bowl.
  2. Season beef shanks with salt and pepper and flip shanks in the flour, to coat.
  3. Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium-high heat.
  4. Transfer beef shanks to the hot oil and cook for 3-4 minutes per side.
  5. Add carrots, leeks, onions and piquillo peppers and continue cooking, stirring occasionally, for 4-5 minutes.
  6. Add tomatoes to the pan and cook for 3-4 minutes.
  7. To deglaze the pan, add wine and continue cooking for 4-5 minutes, until wine reduces completely.
  8. Stir in beef stock, thyme and parsley, reduce heat to medium-low.
  9. Continue cooking for 50-60 minutes, stirring occasionally.
  10. Remove stew from heat and transfer beef shanks to a clean cutting board.
  11. Transfer stew to the bowl of a food processor and blend until smooth.
  12. Season with salt and pepper, to taste, and reserve for later use.
  13. Heat remaining 2 tablespoons of olive oil in a clean skillet over medium-high heat.
  14. Dredge shanks in remaining ½ cup (120 ml) of flour and sear in hot oil for 3-4 minutes per side, until shanks are crispy and golden brown.
  15. Serve beef shanks hot, topped with reserved sauce.
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