Cajun Veal Shanks
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Veal shanks||6 Pound, cut crosswise 1 inch thick|
|Onion||1 Large, chopped|
|Green pepper||1⁄2 , diced|
|Celery stalk||1 , diced|
|Garlic||3 Clove (15 gm), blanched, peeled and pureed|
|Veal stock/Chicken stock||3 Cup (48 tbs), heated|
Preheat oven to 300 Â°F (150 Â°C).
Mix dry spices and herbs together in small bowl.
In separate bowl, place half of flour. Add half of spice mixture; mix together. Dredge veal shanks in flour mixture and set aside.
Heat butter in cast iron pan over medium heat. Add veal shanks and sear both sides of meat.
Add onion, green pepper, celery and garlic. Season with salt and pepper, mix and cook 5 minutes.
Sprinkle remaining flour over veal and vegetables. Mix and turn shanks over. Cook another 5 minutes.
Sprinkle in remaining spice mixture. Pour in veal stock, season with salt and bring to boil. Cover and cook 2 hours in oven or until veal shanks are very tender.