Sunday, June 17, 2012




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


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 

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.

You can combine this delicious plate with our recipe of Risotto Milanese.

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