Prep 15 mins
Cook 2 hrs
A great winter dish. Serve with mashed potatoes
- 1 1⁄2 kg veal shanks, cut in thick slices
- all-purpose flour (plain flour)
- 6 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 3 garlic cloves, finely chopped
- 250 ml dry white wine
- 1 (440 g) can chopped tomatoes
- veal stock or chicken stock, to just cover
- 2 stalks parsley
- 2 stalks thyme
- 1 bay leaf, tied together with parsley and thyme
- salt & freshly ground black pepper
For the Gremolata
- 1⁄4 cup freshly chopped flat leaf parsley
- 1 garlic clove, finely chopped
- 1 lemon, zest of, x finely chopped
- Combine Gremolata ingredients and mix evenly.
- Wipe the veal pieces dry with paper towels.
- Toss them in a bag with a little flour to coat.
- Heat 4 tbsp oil in a heavy casserole and brown the veal pieces in batches.
- Remove to a plate lined with paper towels.
- Tip out the oil and wipe out the casserole.
- Add 2 tbs oil, put in the onion, carrots, celery and garlic and cook until soft.
- Add the wine, bring to the boil and reduce by half.
- Put in the veal pieces, add the chopped tomatoes, the herbs and seasoning.
- Pour in enough stock to barely cover the meat.
- Bring to the boil, then cover and simmer for about 2 hours or until meat is tender, turning and basting the veal occasionally.
- Remove meat to a serving platter and reduce the juices if they are watery.
- Pour juices over the meat and sprinkle with the gremolata.
A recipe I hadn't done in a while. Left it to cook very slowly in a low oven, and served with mashed spuds. Half way through eating realised I left off the gremolata :( Thats my excuse for doing it again soon !
A delicious family meal that I've been making for years. This was just perfect for a cold night in Aus, served over creamy mashed potatoes with steamed veg. I always love the flavour burst from the gremolata. Thanks for reminding me of a favourite Terese.