Veal shanks with thyme and white wine
Looking for some healthy but hearty Italian nosh? Mediterranean master Gino D'Acampo has it covered with Ossobuco alla Milanese - veal cooked in white wine, which matches perfectly with his asparagus and spring onions wrapped in pancetta.
Serves: 6
Ingredients1.5kg veal shanks, 6 pieces approx. 7cm thick100g diced pancetta5 tablespoons olive oil100ml white wine600ml hot chicken stock1 onion, peeled and finely chopped2 large celery sticks, finely chopped2 carrots, peeled and finely chopped3 cloves garlic, peeled and crushed3 sprigs of fresh thyme plus a few more sprigs for decoration2 tablespoons tomato pureePlain white flour for dustingSalt and white pepper to taste
Method1. Pre-heat the oven to 180 º2. Pour the oil in a large frying pan and fry the pancetta for 8 minutes until golden and crispy. Stir occasionally with a wooden spoon. Remove the pancetta from the pan and set aside on a plate with kitchen paper allowing any excess oil to be absorbed.3. Dip the veal shanks in a plate with flour and season generously with salt and pepper. 4. Shake off any excess flour then place the shanks in the same oiled frying pan you used to cook the pancetta. Fry the meat for 5 minutes on each side until sealed and browned all over. Remove the shanks from the pan and set aside on a plate.5. Add the onions, celery, carrots and garlic to the oiled frying pan and cook, stirring continuously for 10 minutes until softened and beginning to brown. Add in the thyme, cooked pancetta and the tomato puree and mix together with a wooden spoon.6. Pour in the white wine and simmer for 5 minutes allowing the alcohol to evaporate. 7. Pour in the stock and stir for a further 5 minutes.8. Spoon a third of the vegetable sauce into a large Dutch oven or casserole dish and place the veal shanks on top.9. Pour over the remaining sauce, covering the meat as much as possible. Cover the dish with its lid and place in the preheated oven for an hour. Remove the lid and continue to cook for a further 30 minutes.10. Decorate with a sprig of fresh thyme and serve immediately with a crispy salad of your choice.