Robert Sinskey Vineyards

Braised Veal Shanks with Olives and Bay Leaves

This dish is great any time of year. In the summer serve it with fresh buttered pasta and a salad of greens and tomatoes plucked from the garden. In the winter serve it over thick pappardelle with some crusty bread to soak up every bit of flavorful juice.

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4-5 pounds meaty veal shanks
Kosher salt
Freshly ground black pepper
1 medium red onion, sliced into thin wedges
6 large garlic cloves, peeled and trimmed
1 cup fruity dry red wine
1/2 cup diced tomatoes with juice
3 bay leaves
1 cup assorted olives
Extra virgin olive oil

1. Preheat the oven to 350 degrees F.

2. Season the veal well with salt and pepper. Heat a Dutch oven over medium high heat. Add olive oil to coat the bottom and then add the veal and brown on all sides for about 7-10 minutes.

3. Add the onions and garlic and continue to sauté for about 5 minutes until they begin to color and wilt. Reduce the heat if the bottom of the pan begins to scorch. Add the red wine and simmer for 5 minutes.

4. Add the tomatoes, bay leaves and olives and bring to a boil, season with salt and pepper. Cover and braise in the oven for 1 1/2 hours to 2 hours until tender. Check occasionally. Add more water 1/4 cup at a time, if pan juices become too reduced. Remove bay leaves and season to taste with salt and pepper. Serve with noodles or rice.