Country Veal Shanks Lee Bailey's Good Parties Yield: Serves 6 6 Tbsp. unsalted butter 6 Tbsp. safflower oil Flour 6 1½-inch slices of veal shank, tied 1 medium to large onion, coarsely chopped 1 large sweet red pepper, coarsely chopped 1 large celery stalk, coarsely chopped 1 medium carrot, scraped and coarsely chopped 1½ cups dry white wine 1 cup chicken stock 1 large garlic clove, crushed 3/4 tsp. dried thyme ½ tsp. salt ¼ tsp. pepper Melt 3 tablespoons each of the butter and oil in a heavy casserole or deep skillet with a lid. Lightly flour both ends of the tied veal slices and brown them in the hot butter and oil. Do not turn the heat up so high as to burn the butter. Set the meat aside, and if the butter has darkened too much, pour it out and wipe out the skillet. Add the remaining butter and oil. When hot, add all the vegetables and cook for 10 minutes until wilted but not browned. Add the wine and simmer for another 20 minutes. Meanwhile, reduce the chicken stock to ½ cup. Add it and the remaining ingredients to the vegetables. Last, place the meat in a single layer on top and cover tightly. Simmer for 45 minutes, turn, and cook for another 30 minutes, covered. Remove the veal to a warm platter. Strain out the vegetables and put them through a ricer or purée in a food processor. Return the liquid to the pan and boil briskly to reduce slightly. To serve, spoon some sauce over each serving of meat and pass the rest. Additional Notes: Lee Bailey calls this his Cajun version of osso buco because most Cajun meat dishes start with onions, sweet peppers, garlic and celery. He also says that if you make this a day in advance, to reheat it put the veal in a very low oven (200o) for about 30 minutes to warm it through. Then, right before serving turn the heat up to 350o for about 20 minutes.

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