Prep Time

10 Minutes

Cook Time

3 Hours

Yield

Serves 8

Description

Most ingredients are available in Antonio’s Market!

Ingredients

6 cups Chicken Stock
All-Purpose Flour, To coat the Shanks
8 ea Veal Shanks with Marrow (about 2inches thick each)
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
1 ea Carrot, Finely Chopped
1 ea Celery, Finely Chopped
2 to 3 tbsp Tomato Sauce
1 cup Dry White Wine
Salt and Freshly Ground Black Pepper to Taste

Gremolada

3 tbsp Flat-Leaf Parsley, Chopped
1 ea Garlic Clove, Crushed
Rind of 1 Lemon, Grated

Method of Preparation

1. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
2. Season the flour with salt and pepper to taste and coat the veal with the flour.
3. Heat the butter and oil in a large saucepan over medium-high heat.
4. Add the veal and brown on all sides.
5. Remove the meat from the pan and add the carrot, onion and celery.
6. Sauté for 5 minutes.
7. Add the wine and reduce slightly.
8. Return the meat to the saucepan.
9. Add the tomato sauce and cover with stock, adding 1 cup at a time as needed.
10. Cover and cook gently until tender, about 2 1/2 to 3 hours.
11. If the sauce is too thin, remove the meat from the pan, raise the heat and reduce the sauce further.
12. While the veal is cooking, make the Gremolada by combining the parsley, garlic and lemon rind.
13. Just before serving, sprinkle the Gremolada over the meat.

Recipe Source

Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore