Name: Braised Veal Shanks with Rosemary and Thyme
Yield: Makes 6 servings
Ingredients: All purpose flour; 6 1-inch-thick pieces center-cut veal shank (about 3 1/4 pounds total); 1/4 cup plus 2 tablespoons olive oil; 1 large onion, finely chopped; 1 large carrot, peeled, finely chopped; 2 celery stalks, finely chopped; 5 large fresh thyme sprigs; 1 large fresh rosemary sprig; 1 bay leaf; 1 3/4 cups chicken stock or one 14 1/2-ounce can low-salt chicken broth

"At a recent lunch at the Stage House Inn in Scotch Plains, I was served a braised veal shank," writes Max J. Kalm of Westfield, New Jersey. "This version was so much better than the ones I’ve prepared. Would chef David Drake be willing to share his recipe?"

The restaurant serves this entrée with a vegetable risotto. Mashed potatoes would also be a good side dish for the veal shanks.

Recipe notes

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