Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons olive oil

  3. 6 portions of veal shank --

  4. 6 pounds

  5. total) see note

  6. 1/4 cup flour

  7. 1 cup onion -- finely chopped

  8. 1/2 cup carrots -- finely chopped

  9. 1/2 cup celery -- chopped

  10. 1 large clov garlic -- minced

  11. 1 1/2 cups dry white wine

  12. 1 1/2 cups tomatoes -- peeled, seeded

  13. chopped (canned tomatoes -- drained and chopped

  14. may substitute)

  15. 1 1/4 cups stock --

  16. -- chicken

  17. 1/2 teaspoon dried thyme

  18. salt and freshly ground black pepper

  19. gremolata -- (see recipe)

Instructions Jump to Ingredients ↑

  1. Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.

  2. Preheat oven to 350F.

  3. To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and sauté‚a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.

  4. Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork, Baste the shanks several times during baking.

  5. Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.

  6. Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.


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