• 6servings
  • 145minutes
  • 325calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 6 meaty veal shanks (each 2 inches thick) , tied 3 tablespoon(s) flour

  2. 2 tablespoon(s) olive oil

  3. 1 medium onion , minced

  4. 2 clove(s) garlic , minced

  5. 75 cup(s) dry white wine

  6. 1 can(s) (14 1/2 -ounce) whole tomatoes , chopped, with their juice 75 cup(s) chicken broth

  7. 2 strip(s) (2 x 1/2 inch each) orange zest

  8. 1/4 cup(s) fresh orange juice

  9. 1 1/4 teaspoon(s) salt

  10. 1/2 teaspoon(s) dried sage

  11. 1/2 teaspoon(s) dried rosemary , crumbled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Dredge veal in flour, shaking off excess. In 5-quart Dutch oven or large flameproof casserole, heat oil over medium heat. Sauté veal about 7 minutes per side, or until golden brown. With slotted spoon transfer veal to plate.

  3. Add onion and garlic to Dutch oven, reduce heat to low, and cook about 7 minutes, or until onion is tender. Add wine, increase heat to medium and cook 2 minutes or until slightly reduced, scraping bottom of pan to dislodge any browned bits. Add tomatoes and their juice, broth, orange zest strips, orange juice, salt, sage, and rosemary and bring to a boil.

  4. Add veal, cover, and transfer pan to oven. Bake 1 1/2 hours, or until veal is tender.

  5. While veal is cooking make Lemon-Orange Gremolata: In small pan of boiling water, blanch 2 peeled garlic cloves for 2 minutes; drain and finely chop. In small bowl, stir together garlic, 1/2 cup chopped parsley, 1 teaspoon grated orange zest, and 1 teaspoon grated lemon zest.

  6. Serve veal sprinkled with gremolata.


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