Prep 20 mins
Cook 3 hrs
From Sunset’s Casserole Cookbook. The intro says, “With their succulent treasure of bone marrow, braised veal shanks simmer to perfect tenderness in a delicate, wine-flavored chicken broth. Their sauce is flavored with gremolata – the unusual combination of lemon, parsley, and garlic.” My DH and I really enjoy this dish.
- 88.74 ml butter, divided
- 2 large onions, chopped
- 1 carrot, finely chopped
- 3175.14-3628.73 g veal shanks, meaty with marrow in bones, cut in 2-inch length (12 to 18 pieces)
- 118.29 ml all-purpose flour (approximate amount)
- 354.88 ml dry white wine
- 177.44-354.88 ml chicken broth
- 22.18 ml lemon peel, grated
- 118.29 ml parsley, minced
- 1 garlic clove, minced (or pressed)
- In a very large frying pan (with a lid) or Dutch oven over medium-high heat, melt 1 tablespoon of the butter. Add onions and carrot and cook until onions are transparent. Remove from pan and set aside.
- Sprinkle shanks with salt; dredge in flour and shake off excess. Melt remaining 5 tablespoons butter in pan over medium-high heat. Cook shanks, in batches so as not to crowd, until well browned on all sides. Return vegetables and meat to pan, standing shanks on end with marrow sides up.
- Pour in wine and 3/4 cup of the broth; bring to a boil. Cover, reduce heat, and simmer for 2 to 2 1/2 hours or until meat is very tender when pierced. (Alternatively, you may bake, covered, in a 325°F oven for 2 to 2 1/2 hours.) Add more broth as necessary to thin sauce. (If you’d like, you may cool, cover, and refrigerate until next day. Spoon off solidified fat.).
- Reheat slowly for 30 to 45 minutes, if refrigerated. With a slotted spoon, carefully remove meat and transfer to a warm serving platter; keep hot. Bring sauce to a boil, scraping up any browned bits; add broth as needed.
- Prepare gremolata by combining lemon peel, parsley, and garlic. Spoon half of the mixture into sauce and simmer for a few minutes. Garnish meat with remaining gremolata. Pour sauce over meat or pass separately in gravy boat.