veal shanks, cut into 1-inch rounds (about 3 pounds)
3
tablespoons canola oil
3
carrots, chopped
3
celery stalks, chopped
1
large onion, sliced
2
cloves garlic, minced
2
tablespoons tomato paste
1
bottle (12 ounces) beer
2
cups beef broth
1
bay leaf
Zest of 1 lemon
Salt and black pepper
Mashed potatoes or cooked polenta
Chopped fresh parsley
1. Preheat oven to 325°F. In medium bowl, combine flour, salt and pepper. Add veal shanks and turn to coat with flour mixture.
2. In large ovenproof saucepan or Dutch oven, heat canola oil over medium-high heat until hot. Brown veal shanks in oil, 2 at a time, about 4 to 6 minutes. Remove and set aside. Reduce heat to medium. Add carrots, celery and onion; cook until softened, stirring frequently, about 5 minutes. Add garlic; cook 1 minute more. Stir in tomato paste. Add beer, scraping browned bits with wooden spoon on bottom of pan. Return shanks to pan.
3. Add broth, bay leaf, zest, salt and pepper to saucepan. Bring to boil over high heat; remove and cover tightly. Bake in oven 2-1/2 to 3 hours or until fork tender. Remove shanks from saucepan and place into soup bowls. Place scoop of mashed potatoes next to shanks. Strain sauce and boil until reduced to about 2 cups. Pour 1/2 cup sauce over meat and potatoes. Sprinkle with chopped parsley.
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