Cliff Bartlett
R.I.P. 5/17/2021
Saw this recipe a while back so I thought I'd give it a try. Nearly impossible up here to get fresh Veal, especially the shanks. I had two orders in to Raley's and both came back not filled. Finally settled on the frozen shanks from the local butcher shop. Paired up the Veal Shanks with Garlic Parmesan Smoked Potatoes. Here are my pic's.
Seasoned these with Sea Salt and freshly ground black pepper.
Dredged the seasoned shanks in flour.
I browned the meat in my small DO. Placed it directly on the coals in my Smokey Joe. Removed the shanks after browning and sautéed the onion, carrots and celery. Once soft, added tomato paste. Returned the shanks to vegetables and added a cup of white wine. Cooked until the liquid reduced by half.
Made a small packet of the spices and herbs in some food grade cheese cloth. Fresh Rosemary, Thyme, Bay Leaf and a clove.
Added two cups of chicken broth and the spice packet. Raised the DO out of the coals and onto the grate. Let simmer for 1 1/2 hours.
While the shanks were cooking, got to work on the smoked potatoes. Earlier in the day I grilled some bacon which I crumbled for the topping on the potatoes.
Got the potatoes together along with some EVOO, couple of tablespoons of the reserved fat from the bacon. Added salt and pepper, chopped garlic and a few whole cloves and some flat leaf parsley.
On my 18 inch WSM for an hour and a half @ 300 degrees.
Continued......
Seasoned these with Sea Salt and freshly ground black pepper.
Dredged the seasoned shanks in flour.
I browned the meat in my small DO. Placed it directly on the coals in my Smokey Joe. Removed the shanks after browning and sautéed the onion, carrots and celery. Once soft, added tomato paste. Returned the shanks to vegetables and added a cup of white wine. Cooked until the liquid reduced by half.
Made a small packet of the spices and herbs in some food grade cheese cloth. Fresh Rosemary, Thyme, Bay Leaf and a clove.
Added two cups of chicken broth and the spice packet. Raised the DO out of the coals and onto the grate. Let simmer for 1 1/2 hours.
While the shanks were cooking, got to work on the smoked potatoes. Earlier in the day I grilled some bacon which I crumbled for the topping on the potatoes.
Got the potatoes together along with some EVOO, couple of tablespoons of the reserved fat from the bacon. Added salt and pepper, chopped garlic and a few whole cloves and some flat leaf parsley.
On my 18 inch WSM for an hour and a half @ 300 degrees.
Continued......
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