Port-Braised Veal Shanks

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 140°C (275°F).

2. 2

   Season the shanks with salt and pepper. Dredge lightly in flour to coat, shaking off any excess.

3. 3

   Heat the oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, in batches if necessary. Remove and set aside.

4. 4

   In the same Dutch oven over medium heat, soften the vegetables, adding oil as needed. Add the honey and deglaze with the port. Add the shanks and thyme. Bring to a boil, cover and transfer to the oven. Bake until the meat is tender enough to be cut with a fork, about 2 hours. Adjust the seasoning.

5. 5

   Serve with Creamy Mushroom Polenta.