Ingredients:
½ cup
unbleached all-purpose flour
4 veal
shanks, about 1lb each, 2" thick
2 tablespoons
unsalted butter
2 tablespoons
extra-virgin olive oil
½ cup yellow
onion, chopped
½ cup celery,
diced
½ cup carrots,
peeled and diced
⅓ cup fennel, diced
1 teaspoon
garlic, minced
2 teaspoons
fresh marjoram leaves
2 teaspoons
fresh thyme leaves
1 bay leaf
1 ¼ cups tomatoes,
peeled, seeded and chopped
1 cup dry
Italian white wine
½ cup fresh
Italian flat-leafed parsley (for Gremolata), chopped
½ teaspoons lemon zest (for Gremolata), minced
½ teaspoon
garlic (for Gremolata), minced
Preparation:
To prepare
the veal shanks, spread the flour on a plate and evenly coat every side of the
veal
shanks with the flour, shaking off any excess.
Tie the
shanks with kitchen twine so they hold together during the cooking process.
In a large frying pan or pot over medium-high
heat, melt the butter with the olive oil.
When hot, add
the veal shanks and lightly brown on both sides, about 4 minutes per side.
Remove the
veal shanks from the pan and set aside. Keep them warm.
Reduce the
heat to medium-low and add the onion, carrot, celery and fennel.
Sauté until
the edges of the onion are translucent, 3-4 minutes, do not allow to
brown.
Add the garlic,
marjoram, thyme and bay leaf and stir until blended.
Add the
tomatoes and bring to a boil.
Return the
veal to the pan and cook for 1 minute.
Raise the
heat to high, pour in the wine and deglaze the pan by stirring to dislodge any
browned bits from the bottom of the pan.
When the
mixture boils add about 2 cups of the meat stock; the liquid should reach
three-
fourths the way up the sides of the veal shanks.
Reduce the
heat to medium-low and cover partially and simmer, turning the shanks over
occasionally.
Continue
cooking, adding more stock as needed to keep the mixture moist, until the veal
is
tender when pierced with a fork and there are about 2 cups of liquid and vegetables
remaining, about 2 ½ hours.
If there is
too much liquid, uncover and boil gently to concentrate the broth. Season to taste with salt and pepper. Set
aside and keep warm.
Toss together
all the ingredients for the Gremolata, parsley, lemon zest and minced garlic
until evenly mixed.
Discard the
bay leaf.
Place 1 veal
shank on each plate and spoon the broth and vegetables on top.
Sprinkle with
the gremolata and serve immediately.
Serve 4.
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