Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

If you are interested in being as unhealthy as possible then remember that it doesn't get any better than the marrow from veal shank bones. Some people would call it "death on a fork" but nobody likes them and they don't have any friends. Curse them and all their dead ancestors.

1/2 cup of flour
4 1.5-2.0 inch veal shanks
2 tablespoons of olive oil
1 onion, radius = 3 inches, chopped coarsely
3 cloves of garlic, chopped
4 peeled and seeded tomatoes
1/3 cup of demi-glace
1/2 cup of dry white wine
1 teaspoon of fresh chopped oregano
1 tablespoon of fresh chopped basil
2 bay leaves
salt and freshly ground pepper

Mix flour, salt, and pepper and coat the veal shanks. In a saucepan, Heat oil on a high heat and sear the veal. Lower heat to medium and sauté veal for 5 minutes, flip, and sauté for another 5 minutes. Set aside.

Using the same pan, glaze the onion. Turn the heat back on high and add the wine. Reduce for 4 minutes then add tomatoes and demi-glace. Stir well and reduce for a few more minutes until flavors have combined.

Add the remaining ingredients and pour everything into a casserole. Cover, and bake for 1 and a half hours (if by that time, the sauce is too thin, strain into a small pot and reduce over high heat for a few minutes.)

Serves 4 risk seekers.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.