Summary
| Yield | |
|---|---|
| Source | Janne Dean |
| Prep time | 30 minutes |
| Cooking time | 1 hour, 30 minutes |
| Total time | 2 hours |
Description
An Italian favourite!
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 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: