Baked veal shanks

Step 1/3

• 8 cross-cut veal shanks
• flour for coating shanks
• 2 tbsp olive oil

preheat the oven to 180°C. Toss the shanks in the flour. Place half the olive oil in a frying pan over a high heat and cook the meat until browned. Place shanks into large baking dish.

Step 2/3

• 3 leeks (sliced)
• 4 cloves garlic (sliced)
• 250 ml white wine
• 750 ml chicken stock
• 4 sprigs thyme
• 3 sprigs rosemary
• 1 tbsp lemon rind
• sea salt & cracked pepper

Add the remaining oil to the pan and cook the leeks and garlic until golden. Add wine, chicken stock, lemon rind, thyme and rosemary to the pan. Transfer to the baking dish.

Step 3/3

Cover the dish tightly with aluminium foil and bake for 2 hours.