Description
An Italian favourite!
Source
Janne Dean
Yield
6 Servings
Preparation time
30 minutes
Cooking time
1 hour, 30 minutes
Total time
2 hours
Ingredients
6 veal shank ((piece); about 2 inches in diameter)
1 cup white wine
4 tablespoons butter
1 cup beef broth
1⁄2 cup onion (finely chopped)
1 can plum tomatoes (28 oz (828 mL) can)
1⁄4 cup celery (finely chopped)
4 cloves garlic
1⁄4 cup carrot (finely chopped)
1 teaspoon basil
flour
black pepper (to taste)
salt (to taste)
1 tablespoon lemon peel (chopped)
1⁄4 cup parsley (finely chopped)
Instructions
- Combine 2 cloves garlic, lemon zest and parsley to make the gremolata
- Melt butter in large casserole dish and sauté vegetables for 10 minutes.
- Dredge veal in flour.
- Heat oil in skillet and brown veal on all sides in hot oil.
- Remove veal from pan and add to casserole.
- Remove excess fat from skillet and deglaze with white wine.
- Pour juices over veal.
- Add beef stock, tomatoes, garlic and basil to casserole dish.
- Cover and simmer for 1+1/2 hours or until it is tender.
- Remove veal and place on heated platter.
- Spoon off any visible fat from sauce.
- Taste and season with salt and pepper as desired.
- Pour sauce over shanks.
- If desired, combine finely chopped garlic, lemon zest and parsley to make gremolata. Sprinkle the veal with gremolata or serve them separately.
Meat