Prep 20 mins
Cook 1 hr 30 mins
A very traditional preparation for veal shanks. Even better made a day ahead and reheated in a 325°F oven for an hour.
- 1⁄4 lb pancetta, diced
- 2 lbs veal shanks, cut into 1 1/2-2-inch lengths
- 1⁄4 cup all-purpose flour
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 1 large carrot, chopped
- 2⁄3 cup dry white wine
- 2⁄3 cup beef stock
- 1 (14 1/2 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- salt, to taste
- ground black pepper
- 1⁄2 cup chopped fresh parsley
- 1 garlic clove, minced
- 2 teaspoons grated lemon zest
- Fry pancetta in a large skillet. When crispy, remove to a paper-towel lined plate with a slotted spoon.
- Mix flour with a little salt and pepper, then dust the veal shanks lightly with the seasoned flour. Add the veal to the pancetta drippings, and cook until browned on the outside. Remove to a bowl, and keep warm.
- Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Add the fried pancetta bits and tomato paste. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle generously over each serving.