Catalan-Style Tender Braised Veal Shank

1. Preheat Oven and Brown Veal

Preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a large ovenproof casserole or flameproof roasting pan over medium heat. Once the oil is hot, brown the veal knuckle on all sides until a golden brown crust forms. Remove the veal knuckle from the pot and set it aside.

2. Cook Vegetables

In the same pot, add the chopped onion, carrots, and butter. Cook these over low heat for about 7 minutes, allowing the vegetables to soften and the butter to melt into a rich base.

3. Add Tomatoes

Add the chopped tomatoes and cook for another 5 minutes until the tomatoes have softened.

4. Return Veal and Add Aromatics

Return the browned veal knuckle to the pot, nestling it among the vegetables. Add the peeled garlic cloves, thyme sprigs, and season generously with salt and pepper.

5. Add Wine and Stock

Pour in the wine and stock, and bring the mixture to a boil over high heat.

6. Braise in Oven

Once the liquid begins to bubble, cover the pot with a lid or foil and transfer it to the preheated oven. Let it braise for 2.5 to 3 hours, turning the meat once during cooking.

7. Increase Oven Temperature

After the braising time, increase the oven temperature to 425°F. Carefully lift out the meat and remove the thyme sprigs.

8. Blend Sauce

Pour the sauce and vegetables into a saucepan. Use an immersion blender to blend the sauce and vegetables into a creamy consistency over low heat. Reduce the sauce until it reaches a thick, glaze-like texture.

9. Finish Browning Meat

Return the meat to the casserole and bake it in the oven for an additional 20 to 30 minutes, allowing the outside to become crisp and brown.

10. Serve

Serve the veal shank with the rich, velvety sauce poured over the top. Enjoy this Catalan-style dish that combines tender, flavorful meat with a beautifully balanced sauce.