Matching wine with food

[carsonjane]

In a large Dutch oven pot, heat vegetable oil until smoking. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side. Romove browned shanks and reserve.

In the same pot, andd the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place on serving platter. Cut off the twine and discard. Remove and discard bouquet garni from the pot. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
Serves 6
Cooking time: 2 Hours

Thanks again for all the information. I will let you know how the dinner goes. Can't wait to try the wines. Carsonjane