4 veal shanks (about 2 lb/1 kg)
1/4 cup (60 mL) extra virgin olive oil, divided
1 tsp (5 mL) each dried thyme and oregano
1/2 tsp (2 mL) each salt and pepper
2 red onions, cut into 8 wedges each
2 large carrots, cut in quarters lengthwise
3 bay leaves
2 sprigs fresh rosemary
1 cup (250 mL) dry white wine
2 heads of garlic, cloves peeled
8 slices grilled sour dough bread (optional)
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Preheat grill to high heat with soaked wood chips.
Tie each shank around edge with kitchen string. Brush veal shanks with 2 tbsp (30 mL) of the oil and sprinkle all sides with thyme, oregano, salt and pepper.
In a large bowl, toss onions and carrots with remaining oil; set aside.
Sear veal shanks and vegetables on grill well on both sides. Remove to a 13 x 9 inch (3 L) foil pan. Turn off 1 side of grill and reduce remaining side to medium or about 350 F (180 C).
Add bay leaves, rosemary, wine and garlic to pan and return to grill; close lid and cook for about 1 1/2 hours or until veal is very tender.
Remove garlic cloves to a small bowl with 2 tbsp (30 mL) of the pan juices. Using a fork mash well and spread over grilled bread. Serve alongside veal, veggies and pan juices.
Tip: If using a pellet smoker, you may have to sear your veal and veggies on a grill before putting them on your smoker.
Source: Ontario Veal Appeal (ontariovealappeal.ca)