Recipe ingredients and directions:
4 veal shanks, about 1 or 1-1/2" thick
flour for dredging
oil
1 carrot, sliced crosswise
1 stalk celery, sliced crosswise
1 med. onion, sliced thin
1 or 2 bay leaves
1/2 c dry white wine
1 can peeled/seeded tomatoes
1 clove garlic, crushed
1 teaspoon lemon zest
salt
pepper
Heat the oil over high heat in a large skillet. Dredge the veal
in the flour, and brown shanks on all sides./side). Remove from
pan and reduce heat to medium-high. Add a bit more oil if necessary,
and saute the carrot, onion, celery, and bay leaves for 1 minute
or a bit longer. Reduce heat to low, and add wine. Simmer until
wine is gone.
Return veal shanks to pan, add tomatoes, and cover. Simmer for 1
1/2 to 2 hours.
When done, remove shanks again from sauce. Strain rest of pan
contents into a bowl, then return liquid to pan. Raise heat to
medium, throw in the garlic and lemon zest, salt and pepper to
taste, and cook for another 2-3 minutes. Replace shanks and heat
them back up.
Serve with lots of sauce. Risotto is the preferred side dish, but
I don’t make it — I usually serve it with crusty french bread to
sop up the sauce and some sauteed zuchinni or something a bit
crunchy.
Category: Beef Veal Recipes