Tender Veal Shank with Pink Shallots: Authentic Slow-Cooked Recipe

• 1.5 kg back veal shank with bone
• 1 additional bone
• 12 large fresh pink shallots
• 2 dl Savoy yellow wine
• 2 tablespoons coarse sea salt
• 1 tablespoon mignonette pepper
• 5 cloves
• 1 tablespoon peanut oil

1. Rinse the shank and bone, then roll them in coarse sea salt. Marinate for 1 hour at room temperature.
2. Meanwhile, peel the shallots and trim the stems flush with the bulbs. Rinse and pat dry.
3. Rinse the shank and bone again. Pat the shank dry, rub with oil, and place in a 29 cm oval cast-iron casserole dish. Sprinkle with mignonette pepper and cloves. Arrange shallots around it, pour in the wine, and position the additional bone beside the shank for rich flavor and glaze. Cover the dish.
4. Preheat oven to th. 3 (125°C). Place the covered casserole in the oven and cook undisturbed for 3 hours.
5. The shank and shallots will be golden and meltingly tender. Serve hot.

Difficulty: Intermediate

Tip: Substitute pink shallots with 750 g large sweet Saint-André onions, sliced into 1 cm rings.

Source: The Scotto Sisters' Kitchen of Flavors – A trusted collection of time-honored recipes passed down through generations of expert home cooks.