International Cooking School Vacations: Brasato al Barolo (Veal Shank in Barolo Sauce)

Brasato al Barolo (Veal Shank in Barolo Sauce)

AUGUST 2005

Brasato al Barolo – from our new program, Bountiful Piedmont..

Ingredients

  • 1 kg veal shank
  • 30 gr butter
  • olive oil
  • salt & pepper

For the marinade

  • 1 bottle of Barolo wine
  • 1 onion, diced
  • 1 carrot, diced 1 celery stalk, diced
  • 3 cloves
  • 1 stick cinnamon
  • 3 bay leaves
  • 2 garlic cloves, minced

Directions

1. Put the joint in an earthenware pot. Cover with the spices and chopped vegetables, then cover with wine. 2. Allow veal to marinade for at least 12 hours. 3. Remove the meat from the marinade, pat dry and lightly brown in butter & olive oil. 4. Add the marinade (including the vegetables) and salt and pepper. 5. Let simmer in a covered pot over low heat for at least 3 hours. Check it from time to time to turn it or wet it with wine. The sauce should not become too liquid. 6. Once the meat has simmered, remove it from the pot and slice it (not too thinly). Strain the sauce. Place the slices on a plate and cover them with the strained sauce. Serve hot, with some more Barolo, of course!