Braised Veal Shanks with Lemon, Parsley and Garlic
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Ingredients

  • For Shanks
  • 1/2   cup unbleached all-purpose flour
  • 4   veal shanks, about 4 lb total weight, each about 2 inches thick
  • 2   tablespoons unsalted butter
  • 2   tablespoons extra-virgin olive oil
  • 1/2   cup chopped yellow onion
  • 1/2   cup peeled, diced carrot
  • 1/2   cup diced celery
  • 1/3 cup (2 oz/60 g) diced fennel
  • 1   teaspoon minced garlic
  • 2   teaspoons fresh marjoram leaves
  • 2   teaspoons fresh thyme leaves
  • 1   bay leaf
  • 1 1/4   cups peeled, seeded and chopped tomatoes
  • 1   cup dry Italian white wine
  • 2-3   cups meat stock
  • salt and freshly ground pepper
  • Risotto with saffron
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  • For Gremolata
  • 1/2   cup (3/4 oz/20 g) chopped fresh Italian (flat-leaf) parsley
  • 1 1/2   teaspoons minced lemon zest
  • 1/2   teaspoon minced garlic

Instructions

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