Preheat the oven to 300 degrees F (150 degrees C).
Bring a small saucepan of water to boil. Break apart the
Garlic (2 cloves)
and add them to the boiling water and cook for 1-2 minutes. Drain the garlic and peel the cloves, discarding the skins.
Set the garlic aside.
Fresh Rosemary (2 sprigs)
Fresh Thyme (4 sprigs)
Fresh Oregano (3 sprigs)
in a tight bundle using kitchen string and set aside.
Veal Shanks (3 lb)
and sprinkle both sides with 1 teaspoon
Kosher Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
. Heat 1 teaspoon
Olive Oil (1 Tbsp)
in a large dutch oven over medium high heat.
Carefully add the veal and brown for 3-4 minutes on each side, turning with a pair of kitchen tongs. Transfer the veal to a large plate or platter.
Add another tablespoon of
Olive Oil (1 Tbsp)
to the dutch oven and sauté the
Celery (2 stalks)
for 2-3 minutes or until tender.
Transfer the vegetables to a small bowl. If the pan is dry, add a little more olive oil to it and add the garlic.
Cook the garlic for 3-4 minutes, or until it starts to take on some color. Transfer the garlic to the bowl of vegetables.
Cremini Mushrooms (2 3/4 cups)
to the pan and sprinkle with a 1/4 teaspoon
Kosher Salt (1/4 tsp)
. Stir the mushrooms and fit the lid on tightly. Cook mushrooms for 1-2 minutes until they give up their liquid and begin to brown. Transfer the mushrooms to the vegetable bowl.
Cabernet Sauvignon (1 cup)
to the pot and bring to a boil, reduce the heat to a simmer and continue stirring and scraping the bottom of the pot to loosen the fond.
Simmer for one minute, then add the
Veal Broth (1 cup)
Tomato Paste (2 Tbsp)
, stirring until the tomato paste is evenly incorporated into the sauce.
Add the vegetables and the herbs to the pot. Transfer the veal shanks to the pot, arranging them snugly into the broth with the vegetables. Add any accumulated juices from the plate.
Cover and bring just to the boiling point, then transfer the covered pot to the oven and braise for 2 hours or until the shanks are tender.