This is a fabulous winter dish, great for this time of the year, right on the cusp of spring when the air is crisp. It’s warm, filling, and festive. You can serve it with pasta, risotto, polenta, or on it’s own with a salad. Don’t forget about the marrow in the shank. That’s the best part! Eat it with a piece of whole grain bread, if you can.
- 1 1/2 cups all-purpose flour
- 4 veal shanks, about 2″ thick each
- 2 teaspoons olive oil
- 2 large onions, sliced
- 6 Roma tomatoes, finely chopped
- 2 Tablespoons tomato paste
- 1 1/2 cups white wine
- 1 Tablespoon cornstarch
- 3 garlic cloves, crushed
- 1/2 cup parsley, chopped
- 1 Tablespoon lemon zest
- 2 garlic cloves, minced
- 3 Tablespoons parsley, chopped
Make the gremolata first, by mixing together the lemon zest, the garlic and the parsley. Set aside.
Combine the flour with salt and freshly ground black pepper in a bowl. Toss the veal shanks in the flour mixture and shake off any excess.
Heat 1 Tablespoon of the olive oil in a cast iron skillet over medium-high heat. When the oil is hot, brown the veal on both sides. Remove from the pan, and set aside.
Heat the remaining 1 Tablespoon of oil in the same skillet and cook the onion for about 2-3 minutes over medium heat, until tender. Add the veal back in and season to taste with salt and freshly ground black pepper.
Mix together the tomatoes, tomato paste and wine and pour the mixture over the meat. Bring to a boil, then reduce the heat, cover, and cook for 1 1/2 hours.
Remove about 1 cup of the cooking liquid from the pan and set aside to cool. Put the cornstarch in a small bowl and mix in the cooled cooking liquid. Stir in the garlic, chopped parsley and add back to the pan. Simmer, uncovered, for about 30 minutes, or the meat is very tender and the sauce has thickened. Top with gremolata just before serving.
Amount per Serving
Dietary Fiber: 3g
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