Ingredients
- Flour for dredging meat
- 6 veal shanks or lamb shanks, about 1 1/2 inches thick
- ½ cup olive oil
- 8 cloves garlic, peeled and crushed
- 4 anchovy fillets
- 10 leaves fresh sage or 1 1/2 teaspoons dried
- 2 cups dry white wine
- Chicken stock as needed
- 1 tablespoon butter
- Salt and pepper to taste
4 to 6 servings
Preparation
- Preheat oven to 350 degrees.
- Dredge shanks in flour and shake off excess. Pour olive oil into a heavy-bottomed skillet over medium-high heat. When oil is hot, add shanks and brown on both sides. Remove meat from pan, and place in large ovenproof casserole.
- Pour off all but 2 tablespoons of the oil in the pan. Add garlic, anchovies and sage, and saute for 2 minutes. Add white wine and bring to a boil, scraping bottom of the pan. Pour liquid over meat in casserole. Season with salt and pepper. Cover and bake for 2 1/2 hours, or until meat is soft.
- Remove meat to a serving platter. Pour juices in the casserole into a saucepan. There should be about 1 1/2 cups; if not, add chicken stock. Reduce liquid by half: about 10 to 15 minutes over high heat. Swirl in the butter, seasoning to taste, and pour liquid over the meat. Serve with assorted root vegetables.
Dining and Cooking