Taking a Breather

I admit it started with the wine.

We had gotten a new wine to try from our local shop, and were a bit stymied by what to eat with it. We had been forewarned that this is a big wine, not something for the warm weather we've been experiencing. Not at all deterred, we delved into our library and considered our options. After considering and virtually tasting a good many dishes I decided to a variation on a recipe, intended for lamb, from one of my favorite cookbooks. The weather was kind and decided to pitch me one. We've had a perfect week of cooler temperatures, giving me the excuse for one last braised dish before summer starts in earnest.

This worked very well with a little couscous along side, although I think potatoes would be nice too. And the wine? Spicy, aromatic, and deep. Very repeatable all 'round.

Braised Veal Shanks

1 tablespoon olive oil
1 tablespoon unsalted butter
2 veal shanks (oso buco)
pinch salt, or to taste
1 large yellow onion, finely chopped
2 garlic cloves, minced
pinch saffron, crumbled
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black pepper or to taste
large pinch chile powder
1 cup dry red wine
2 cups chicken or beef stock
1/2 cup dried prunes

In a Dutch oven or braising pan, heat olive oil and butter together over medium heat. Brown veal shanks until well-caramelized, about 5 minutes on a side. Remove to a plate and set aside.

In the same pan, cook onion with the salt until soft and slightly browned. Add garlic and all the spices; cook for one minute more. Return the veal shanks to the pan.

Add wine and stock, and bring to a boil. Reduce heat, cover, and simmer, basting occasionally, until meat is fork tender, about 3 hours. Add prunes and simmer for another 20 minutes to soften.

Remove shanks and prunes to a warm plate and cover to keep warm. Set aside. Increase heat and reduce pan liquids to about 3/4 cup. Pour sauce over shanks and serve at once.