Prep 0 mins
Cook 1 hr 30 mins
- 6 veal shanks
- 1⁄2 cup all-purpose flour
- 4 tablespoons butter
- 1⁄4 cup olive oil
- 1 dash salt
- 1 dash pepper, Ground
- 1 large onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 1 garlic clove, chopped
- 1 cup white wine
- 1 cup chicken stock (or combination) or 1 cup beef stock (or combination)
- 2 bay leaves
- Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan.
- Season with salt and pepper and transfer to three-quart casserole.
- Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned.
- Add wine and boil until it almost evaporates.
- Add stock and simmer for five minutes.
- Season with salt and pepper and pour mixture evenly over meat in casserole.
- Add bay leaves, one at each side of the casserole.
- Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours.
- Five minutes before end of baking time, add Gremolata topping.
- Gremolata Topping.
- Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic.
- Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock.
It was very good but a little sweet for me. Guest liked it but it did not knock their socks off. It needed a little more pazass.