Recipe ingredients and directions:
salt and freshly ground pepper to taste
4 to 6 meaty sections of veal shank
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 onion, coarsely chopped
3 cloves garlic, chopped
1/2 teaspoon oregano
28 ounces italian plum tomatoes, drained
1 cup dry white wine
10 1/2 ounces beef broth, fat skimmed
1/2 cup Italian parsley, chopped
grated zest of 1 lemon
Season flour with salt and pepper. Dredge pieces of veal shank in
it, shaking off excess.
Heat oil and butter in large ovenproof casserole or Dutch oven over
medium-high heat. Add veal shanks and brown on all sides (stand
the pieces up to brown the sides as well). Remove veal shanks and
let drain on paper towels.
Reduce heat to medium and add onion, garlic and oregano. Cook,
stirring occasionally, for 10 minutes. Add tomatoes, salt and pepper
and cover over medium-low heat for 10 minutes, skimming off any
fat and crushing tomatoes with wooden spoon. Add wine, raise heat
and bring to boil.
Reduce heat and simmer, uncovered, for 15 minutes. Meanwhile, heat
oven to 350 degrees.
Return veal shanks to casserole. Add enough broth to just cover
Cover, place in oven and bake 1 1/2 hours. Remove lid and bake
until veal is very tender, about 30 minutes longer.
Combine parsley and lemon zest (this is the gremolata). Just before
serving, sprinkle it over veal. Serve with pasta or risotto.
Category: Beef Veal Recipes