Difficulty Level: Medium
Recipe Id: ITA115
- 8 lg veal shanks, patted dry a
- 1 salt, pepper to taste
- 1 flour
- 7 tablespoon unsalted butter
- 3 tablespoon olive oil
- 1 1/2 cup dry white wine
- 1 1/2 cup onion, finely chopped
- 3/4 cup carrots, finely chopped
- 3/4 cup celery, finely chopped
- 1 teaspoon garlic, minced
- 4 cup beef broth
- 1 1/2 cup plum tomatoes, chopped
- 1 bouquet garni
- 1/2 teaspoon salt
- 1/2 cup fresh parlsey, minced
- 2 tablespoon lemon zest
- 1 tablespoon garlic, minced
- Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess.
- In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat.
- Brown the veal shanks, adding additional butter and oil if necessary.
- Transfer the shanks as they are browned to a platter.
- Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup.
- Reserve in a small bowl. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod-low heat, stirring occasionally, until the veggies are softened.
- Add the shanks and any accumulated juices to the casserole.
- Add the wine mixture, and enough broth to almost cover the shanks.
- Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste.
- Bring the liquid to a simmer over moderately high heat.
- Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender.
- Transfer the veal to an ovenproof serving dish with a slotted spoon.
- Discard the strings and keep the shanks warm.
- Strain pan juices into a saucepan, pressing hard on the solids.
- Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups.
- Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed.
- In a bowl, stir together the parsley, zest, and garlic.
- Sprinkle the shanks with the gremolata and pour some juice around and over them.
Serve the remaining juices alongside in a boat.
A 1974 Gourmet Magazine favorite