Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 veal shanks -- center bone, cut
-- into 8- to
-- 10-ounce portions
salt -- to taste
freshly-ground black pepper -- to taste
3 tablespoons olive oil
2 tablespoons unsalted butter
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 garlic cloves -- finely chopped
1 cup dry white wine
3 tablespoons orange zest
1 tablespoon lemon zest
1/2 cup orange juice
1/4 cup lemon juice
1 cup canned plum tomatoes -- seeds removed,
-- and slightly
-- crushed
2 cups hot beef and veal stock
2 tablespoons chopped fresh thyme
2 bay leaves
several sprigs fresh parsley
=== gremolada ===
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 tablespoons finely-chopped garlic
2 tablespoons chopped flat leaf parsley |
Preparation:
Preheat oven to 350 degrees.
Season the veal with salt and pepper. Heat the olive oil and butter together in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole.
To the same skillet to which you browned the veal add the diced vegetables, along with the garlic and saute them for 3 to 4 minutes. When the vegetables have begun to cook and wilt, add the white wine and deglaze the pan. Add the two zests and juices and allow to reduce for several minutes. Then add the tomatoes and allow to boil before carefully pouring over veal shanks in the casserole.
Add the hot stock and the herbs to the casserole and braise, covered for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you move them from the oven. Do not remove until fork tender.
Combine all gremolada ingredients together. After you have removed the veal from the vegetable sauce, stir in the gremolada and allow to be warmed through by the vegetable sauce. Serve veal shanks with some of the sauce spooned over the top.
Cool for 10 minutes before serving. |
