Ingredients

• 1/4 C olive oil
• 1 C flour
• 2 T creole seasoning
• 1 t thyme, dried
• 1 T lemon peel, grated
• 4 ea veal or lamb hind shank, 1-1/4" thick
• 2 T butter
• 1 C onion, fine chop
• 1/2 C carrot, fine chop
• 1/2 C celery, fine chop
• 1 t garlic, fine chop
• 1 C dry white wine
• 1 1/2 C canned plum tomatoes, chopped with juice
• 2 ea bay leaves
• 1/4 C parsley, chopped
• 4 ea anchovy fillets
• 2 C beef broth
• 2 C chicken broth

Instructions

1. Lightly coat the shanks in the flour, creole seasoning, lemon peel and thyme. Brown the shanks in the olive oil in a cast-iron pot, then remove the shanks and most of the oil from the pan.
2. Melt the butter in the same pan, then lightly sauté the onions, carrot, celery and garlic. Add the wine, then reduce. Add the tomatoes with juice, bay leaves, parsley, anchovies, chicken and beef broths and bring to simmer.
3. Return the shanks to the pot, adding broth as needed to almost cover the shanks. Cover, then bake at 350 for 2 hours, or until tender and a dense, creamy sauce has formed, turning and basting every 20 minutes.

Source: unknown

Contributed by: Skip