Braised Veal Shanks With Dates And Blood Orange

Chris and I opened Goose the Market, a retail food and wine market, seven years ago after returning to Indianapolis from living in Chicago. We love being a part of the Indianapolis community and they have embraced our business since the day we opened. Three years ago, we opened Smoking Goose. It is a wholesale production facility where we make salami, sausage and bacon.

Since we live above the market, we have many delicious options for Valentine’s dinner and since Chris is a chef, it makes no sense for us to go out! We also have a four year old son so it is always nice to not have to worry about getting a sitter.

This is one of my favorite things that he cooks:

Braised Veal Shanks with Dates and Blood Orange

Servings: 4
Prep time: 30 minutes
Cooking Time: 3 hours

Ingredients
3 each Blood oranges
2 Tablespoon Olive Oil
4 each Veal Shanks, cross cut
As needed Kosher Salt
As needed Black Pepper
1 each Carrot, peeled and chopped
1 each Onion, white peeled and chopped
1 Tablespoon Garlic, chopped
1 each Bay Leaf
1 sprig Thyme
2 cups Veal stock
1 cup Balsamic Vinegar
8 each Dates, pitted and chopped
1 tablespoon Olive oil
½ bunch Flat Leaf Parsley, rough chopped

Method of Preparation
1. Preheat oven to 275ËšF.

2. Zest the blood oranges into a bowl (careful not to zest the pith). Segment the oranges into a
separate bowl and reserve.

3. In a Dutch oven, heat the olive oil over medium heat. Season the veal shanks with salt and pepper.

Sear the veal shanks on each side until lightly brown. Remove and reserve shanks.

4. Add the carrot, onion and garlic to the Dutch oven. Cook until tender.

5. Arrange the shanks in the pot in a single layer and add the bay leaf, thyme, veal stock, balsamic and oranges including the juice.

6. Bring this to a light boil, cover and place in a 275ËšF oven for three hours or until tender.

7. Remove shanks from braising liquid and keep warm. Meanwhile strain the braising liquid and return it to the pan. Bring the liquid to a simmer and reduce by half. Adjust the seasoning with salt and pepper.

8. In a bowl, combine the orange zest, chopped dates, olive oil and parsley. Season with salt and
pepper.

9. Plate the veal shanks, sauce and top with the orange and date mixture.

10. Serve with soft polenta.