Veal Shank with Mashed Potatoes

Veal Shank with Mashed Potatoes

Click Here To Purchase Diary of a Tuscan Chef 4 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh sage
6 tablespoons chopped garlic
Salt and fresh ground black pepper, to taste
4 sections veal shank, each 2 inches thick (5 pounds total)
1 cup flour
2/3 cup extra-virgin olive oil
2 cups white wine
1 1/2 cups roughly chopped red onions
1 cup 1-inch-long carrot pieces
1 cup 1-inch-long celery pieces
3 cups crushed canned tomatoes (or peeled, chopped fresh tomatoes)
4 cups water
Mashed Potatoes (recipe follows)

Preheat the oven to 350°. In a bowl, mix together the chopped herbs, garlic, and salt and pepper. Cut 2 or 3 slits in each veal shank and stuff them with the chopped herbs and garlic. Dredge the shanks on all sides, generously, in flour.

Pour the olive oil into a 4-quart ovenproof casserole or a large saucepan with a lid. Heat over high heat and add the shanks, browning them well on all sides. If there is still oil in the casserole, drain it, then add 1 cup of the wine, stirring to scrape up any bits that have stuck to the bottom of the casserole, and add the onions, carrots, and celery. Cover the casserole and reduce the heat to medium. Stir occasionally. After 8 to 10 minutes, add the second cup of wine. Add the crushed tomatoes and stir well. Re-cover. After another 10 minutes, add the water.

Cover the casserole and transfer it to the oven. Bake for 2 hours. The meat should be very tender.

Serve with the mashed potatoes.

Puré di Patate (Mashed Potatoes)

4 Idaho potatoes, peeled and cubed
4 tablespoons sweet butter
Salt and fresh ground black pepper, to taste
1/2 cup milk

Put the potatoes in a pot and cover with cold water. Boil them until they are soft, 20 to 30 minutes. Drain them, and return them to the pot briefly, shaking to remove any excess moisture. Add the butter, salt and pepper, and milk and mash well. Cook another few minutes and serve.

Excerpted from DIARY OF A TUSCAN CHEF by Cesare Casella Copyright© 1998 by Cesare Casella & Eileen Daspin. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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