Preheat oven to 300°F (150°C).
In a bowl, combine herbs and spices.
In another bowl, put half the flour. Blend in half of the seasoning mix and dredge shanks in the seasoned flour. Set aside.
In a cast iron skillet, melt butter over medium heat.
Add shanks and brown on all sides.
Add onions, pepper, celery and puréed garlic.
Salt and pepper, stir and cook for 5 minutes. Sprinkle remaining plain fl our over shanks and vegetables. Stir.
Turn shanks and cook for 5 minutes.
Add remaining seasoning mix.
Stir in veal brown stock, salt and pepper, and bring to a boil.
Cover, place in the oven and cook for
2 h15 or until meat is tender.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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