Veal Shank with Mashed Potatoes

(serves 4)

This dish is much more popular in American than it is in Italy.

  • 4 tablespoons chopped fresh Rosemary
  • 2 cups white wine
  • 4 tablespoons chopped fresh sage
  • 1 ½ cups roughly chopped red onions
  • 6 tablespoons chopped garlic
  • 1 cup 1-inch-long carrot pieces
  • Salt and fresh ground black pepper, to taste
  • 1 cup 1-inch-long celery pieces
  • 4 sections veal shank, each 2 inches thick (5 pounds total)
  • 3 cups crushed canned tomatoes (or peeled, chopped fresh tomatoes)
  • 1 cup flour
  • 4 cups water
  • 2/3 cup extra-virgin olive oil

Mashed Potatoes (recipe follows)

Preheat the oven to 350 degrees. In a bowl, mix together the chopped herbs, garlic, and salt and pepper. Cut 2 or 3 slits in each veal shank and stuff them with the chopped herbs and garlic. Dredge the shanks on all sides, generously, in flour.

Pour the olive oil into a 4-quart ovenproof casserole or a large saucepan with a lid. Heat over high heat and add the shanks, browning them well on all sides. If there is still oil in the casserole, drain it, then add 1 cup of the wine, stirring to scrape up an bits that have stuck to the bottom of the casserole, and add the onions, carrots and celery. Cover the casserole and reduce the heat to medium. Stir occasionally. After 8 to 10 minutes, add the second cup of wine. Add the crushed tomatoes and stir well. Re-cover. After another 10 minutes, add the water.

Cover the casserole and transfer it to the oven. Bake for 2 hours. The meat should be very tender.

Serve with the mashed potatoes.

Pure di Patate, Mashed Potatoes

  • 4 Idaho potatoes, peeled and cubed
  • Salt and fresh ground black pepper, to taste
  • 4 tablespoons sweet butter
  • ½ cup Milk

Put the potatoes in a pot and cover with cold water. Boil them until they are soft, 20 to 30 minutes. Drain them, and return them to the pot briefly, shaking to remove any excess moisture. Add the butter, salt and pepper, and milk and mash well. Cook another few minutes and serve.