Pair this robust and satisfying meal with our full-bodied Jana Cathedral Cabernet Sauvignon.
2 tbsp. canola oil
Four meaty 1 lb. pieces of veal shank
Salt and freshly ground pepper
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
6 cups chicken stock or low-sodium broth
2 tbsp. unsalted butter
Bouquet garni made with 5 parsley sprigs, 5 thyme sprigs, 2 bay leaves and 10 peppercorns tied in a cheesecloth
2 tbsp. extra-virgin olive oil
2 1/2 lbs. wild mushrooms, such as chanterelle, cremini and oyster, thinly sliced
1 tbsp. minced garlic
1 tbsp. finely chopped thyme
1) In a large enameled cast-iron casserole, heat the canola oil. Season the veal shanks with salt and pepper and brown them in the oil over moderate heat, about minutes per side. Transfer the veal to a plate. Add the onion, carrot and celery to the casserole and cook, stirring, until softened but not browned, about 5 minutes. Add the chicken stock and bring to a boil, scraping any browned bits from the bottom of the casserole.
2) Return the veal shanks to the casserole and add the bouquet garni. Cover and cook over low heat until the meat is very tender, about 1 1/2 hours.
3) Meanwhile, in a large skillet, melt the butter in the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat until the mushrooms are dry and just beginning to brown, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 2 minutes longer.
4) Transfer the veal shanks to a platter, when cool enough to handle, discard the bones and gristle. Strain the cooking liquid, pressing hard on the solids. Return the liquid to the casserole and boil until it is reduced to 2 cups, about 20 minutes. Return the veal to the sauce, add the mushrooms and cook over low heat until warmed through. Serve hot.
Courtesy of Food & Wine, Contributed by Grant Achatz