Veal Shank: Approximately 1.5 kg, sliced (often bone-in for more flavor)
Olives: About 100-150 grams, preferably green or a mix, pitted
Onions: 1 large, finely chopped
Garlic: 3-4 cloves, minced
Carrots: 2 medium, sliced into rounds
Tomatoes: 2-3, diced (or 400g of canned crushed tomatoes)
White Wine: 150 ml, for deglazing
Bouquet Garni: Thyme, bay leaf, and rosemary tied together
Spices: A pinch of four-spice mix (allspice, ginger, cloves, nutmeg), optional
Salt and Pepper: To taste
Olive Oil: 2-3 tablespoons, for browning
Butter: 1 tablespoon, for added richness
Instructions
Preparation and Browning
Start by seasoning the veal shanks generously with salt and pepper.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the veal shanks on all sides until they develop a nice golden-brown crust. Remove the shanks and set them aside.
Sauté Aromatics
In the same pot, add the chopped onions, sliced carrots, and garlic. Sauté for about 5-7 minutes until the onions become translucent and the vegetables soften.
Add Tomatoes and Deglaze with Wine
Add the diced tomatoes to the pot, stirring well to mix with the vegetables.
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any flavorful browned bits. Let the wine reduce for 2-3 minutes.
Season with Herbs and Spices
Place the bouquet garni (thyme, bay leaf, and rosemary) into the pot.
Add a pinch of four-spice mix for a hint of warmth. Stir well to combine.
Simmer the Shanks
Return the browned veal shanks to the pot, nestling them into the vegetable mixture.
Pour in enough water or broth to just cover the shanks. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low.
Let the veal cook slowly for about 2 to 2.5 hours, or until it becomes tender and pulls away easily from the bone.
Add Olives
About 20-30 minutes before the end of cooking, add the olives to the pot. Stir to incorporate and allow the flavors to meld.
Finish and Serve
Remove the bouquet garni and adjust seasoning with salt and pepper if needed.
Serve the veal shanks hot, along with the sauce and vegetables, accompanied by sides like mashed potatoes or crusty bread.
