Our low-fat version of this classic dish starts with veal shanks, rubed with our Italian Rub and seared over a hot fire. Like all good Italians, it starts out hot, and then smolders, uh, simmers for hours on a low fire.
Like our chili and short-rib recipes, this one calls for a pot you can leave on the fire, or a disposable pan with heavy-duty foil to seal it up tight.
The smell of this cooking on the grill will call the whole neighborhood to supper, so plan on cooking a lot!
- 1 1/2 tsp oregano
- 1/2 tst ground thyme
- 2 Tbs paprika (sweet)
- 1 1/2 Tbs black pepper
- 1 Tbs garlic powder
- 1 tsp onion powder
- 1/2 tsp celery seed
Mix all ingredients with a whisk to make sure there are no lumps. Store in a Ball jar for up to 3 months.
- 1 veal shank per person – up to 4 shanks
- 1 recipe of Italian Rub (above)
- 1 small yellow onion
- 3-4 carrots, sliced
- 1 stalk celery, chopped
- 3 cloves garlic, pressed
- 1/2 cup fresh parsley, rough chop, loosely packed
- 1 small orange, zested and sliced
- 3 bay leaves
- 2 cups chicken stock – double strength
- 1 can San Marino tomatoes
Rub the shanks with the Italian Rub and refrigerate for 2 hours, covered. Meanwhile, chop the vegetables and re-constitute the chicken stock. Start the grill with a medium-hot fire in the hot side- cold side configuration. When the fire is hot, sear the shanks over the hot fire until browned, and remove them to the pot. Bank the fire, put on your baffle, if you have one and put the pot back on the cold side of the grill.
Add the tomatoes, vegetables/orange, and pour the stock on top. Add the orange zest and the bay leaves. Cover the pot, close the grill lid, and close the vents down to about half-way. Check your grill thermometer often, if you can do so without opening the lid. The goal is to keep the fire at about 200 degrees F for two hours. If you cannot get the fire this low, aim for 250 degrees, but check the meat at about 1.5 hours to see if it’s fork tender.
If you can easily pierce the meat with a regular table fork, it’s done. Remove to the stove and allow it to cool slightly in the sauce. If necessary, remove the meat and vegetables, and reduce the sauce on the stove. This dish is traditionally served over risotto, but to reduce the calories, we served it over a mash of grilled pumpkin and sweet potatoes. Salude!