Ingredients
4 Veal Shanks 1 1/2 Inches Thick – Your Butcher Can Cut To The Thickness
Salt and Pepper
2 Tablespoons Olive Oil
1 Cup Chopped Onions
1 Cup Chopped Carrots
1/2 Cup Chopped Celery
1-2 Cloves of Garlic, Minced
1 Cup Dry White Wine
1 1/2 Cups Canned Tomatoes, Chopped With Juice
2 Cups Chicken Or Veal Stock
1 Bay Leaf
1 1/4 Cup Chopped Celery
Method
Preheat oven to 325 degrees Fahrenheit
Heat oil in a deep, heavy oven-proof pan
Season shanks with salt and pepper
Add shanks and brown well on each side, about 2 minutes
Remove shanks from pan-set aside and reduce heat to medium
Add onions, carrots, celery and garlic and saute until softened, about 2 minutes
Pour in wine and bring to a boil, scraping any brown bits up from the bottom of the pan
Stir in remaining ingredients and bring to a boil
Return shanks to the pan in a single layer
The liquid should come 3/4 up the sides of the pot, add more stock if needed
Cover and bake the pot for 1 1/2- 2 hours, until the shanks are fork-tender
Remove shanks from the liquid with a slotted spoon
If sauce is too thin, bring it to a boil, reducing until it is slightly thickened
Place shanks into a serving bowl
Combine all ingredients – add the gremolata topping as desired
Gremolata
1 Clove Minced Garlic
1/4 Cup Finely Chopped Fresh Parsley
1 Teaspoon Finely Chopped Lemon Zest
1/2 Teaspoon Finely Chopped Fresh Rosemary
This is a delicious dish to be served with risotto or mashed potatoes.
Depending on the size of the veal shanks, this dish will serve 4-6 portions.
