This recipe (from Foolproof) has been calling out to me all winter. I had a little bit of indecision about it, though: should I make it for guests, because it’s kind of fancy, or try it out for just the two of us first? And where on earth should I find veal shanks? Apparently, they’re not super common in Minnesota. Maybe it’s the predominance of Scandanavians over Italians, but I had to call around to three different butchers and supermarkets before locating some frozen veal shanks – there were none available in fresh form. I finally tracked some down, thawed them overnight in cold water in the refrigerator, and the rest of the recipe was really easy. The whole house smelled like thyme and white wine, and the end result was amazing.
The portion size was a bit obscene. The recipe says that 8 shanks will serve 6 people. I scaled back the recipe to just 2 shanks (one per person), but left the liquid and aromatic quantities the same. We had more than enough – the bowls shown here were barely half-finished when we had to call it quits. It’s not that it wasn’t delicious – just really filling.
Now that I’ve made it once, I would definitely make it for guests. It certainly fills the “special occasion” menu, and it would be really easy to make a few hours before guests arrive, leaving plenty of time to throw together a salad and clean up.
We served it with egg noodles to soak up all the brothy goodness.