Tami's Veal Shanks
Tami's Veal Shanks

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tami's veal shanks. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Tami's Veal Shanks is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Tami's Veal Shanks is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have tami's veal shanks using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Tami's Veal Shanks:
  1. Make ready 2 veal shanks
  2. Prepare 1/4 cup flour
  3. Take to taste salt & pepper
  4. Make ready 2 Tbsp olive oil
  5. Get 1 Tbsp fresh thyme
  6. Get 1 Tbsp fresh rosemary
  7. Take 2 garlic cloves
  8. Prepare 1 bay leaf
  9. Take 2 Roma tomatoes, diced
  10. Get 1 cup red wine
  11. Take pre made polenta, optional

Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces,. Dredge the veal shanks in flour and pat off the excess. Heat the oil in a large braising pan over medium-high heat until the oil faintly smokes. Dredge the shanks in the seasoned flour.

Instructions to make Tami's Veal Shanks:
  1. Heat olive oil in a pan, season veal with salt and pepper, both sides. Season flour with salt and pepper and lightly flour veal. Brown veal on all sides.
  2. Place veal in crockpot, deglaze the pan with 1/4 cup of the wine, pour into crockpot and all ingredients except for the polenta.
  3. Cook on low for 6 hours. Enjoy!!

Heat the oil in a large braising pan over medium-high heat until the oil faintly smokes. Dredge the shanks in the seasoned flour. Heat a heavy-based saucepan over a medium heat, add a dash of olive oil and brown the shanks all over. Veal shanks are taken from both the front and rear legs, and are referred to respectively as foreshanks and hindshanks. The shanks are plenty meaty, so I just used a little bacon to achieve some of the smoky flavor sausage adds.

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