1. Rehydrate sun-dried tomatoes in stock (or optional water/bouillon cube mixture) for one hour. Add gravy mix and dissolve. Puree stock to smooth consistency. 2. Flour shanks and brown in a very hot pan with vegetable oil until well caramelized. Deglaze pan with white wine. 3. Cut carrot, celery, spanish onion, pepper, and mushrooms into large rough cut pieces and toss together in olive oil and seasonings (garlic, basil, oregano, and thyme). Saute until onion turns translucent. 4. Combine shanks, vegetables, and stock in baking pan and bake covered for 2 ½ hours at 400°F 5. At time of serving, toss macaroni in extra finished sauce. Arrange shanks on plate. Arrange macaroni and vegetables per plate. Cover veal with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
