Mascarpone Cheese Polenta:
In a shallow dish, combine the flour and Essence. Dredge the veal shanks in the seasoned flour, shaking to remove any excess. In a large Dutch oven, melt 4 tablespoons of butter over medium-high heat. Add the pancetta and cook until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels.
To the fat in the pan, add the veal shanks in batches to prevent overcrowding and cook until browned on all sides, adding more butter if needed. Remove the shanks from the pan and let rest on a baking sheet. Add the wine and bring to a boil over high heat, stirring to deglaze the pan. Cook until reduced by half.
Add the onions, carrots, and celery to the pan, and cook, stirring, until soft, 4 minutes. Add 1 tablespoon of the garlic and cook, stirring, for 30 seconds. Add the tomatoes and bay leaves and cook, stirring, for 1 minute. Add 2 tablespoons of the parsley, the thyme, 1 teaspoon of the lemon zest and enough beef stock to almost completely cover the meat. Bring to a boil. Reduce the heat to medium-low, cover tightly and simmer, turning the meat occasionally, until the meat is tender and falling from the bone, about 2 hours.
To make the mascarpone polenta: In a large saucepan, bring the milk to a boil. Add olive oil, salt, and pepper. Very gradually, add the polenta in a steady stream, whisking constantly. Add the salt and whisk to combine. Reduce the heat to low and cook, stirring frequently with a heavy wooden until thick and creamy, 20 to 30 minutes. Add the mascarpone to the polenta and adjust the seasoning to taste. With tongs, transfer the shanks to a plate and cover to keep warm. Bring the liquid to a boil and cook until slightly reduced. Remove from the heat.
To make the gremolata, in a small bowl, combine the remaining teaspoon garlic, 2 teaspoons lemon zest and 2 tablespoons parsley. Spoon the polenta into 4 large bowls and top each with 2 veal shank pieces. Spoon the sauce over the veal and sprinkle each portion with gremolata to taste. Serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1199.18 Kcal (5021 kJ)
Calories from fat	688.94 Kcal
		% Daily Value*
Total Fat	76.55g	118%
Cholesterol	159.27mg	53%
Sodium	4858.69mg	202%
Potassium	1645.41mg	35%
Total Carbs	81.67g	27%
Sugars	19.65g	79%
Dietary Fiber	8.58g	34%
Protein	28.71g	57%
Vitamin C	13.6mg	23%
Vitamin A	1.8mg	61%
Iron	3.1mg	17%
Calcium	541.4mg	54%

Amount Per 100 g
Calories	123.45 Kcal (517 kJ)
Calories from fat	70.92 Kcal
		% Daily Value*
Total Fat	7.88g	118%
Cholesterol	16.4mg	53%
Sodium	500.18mg	202%
Potassium	169.39mg	35%
Total Carbs	8.41g	27%
Sugars	2.02g	79%
Dietary Fiber	0.88g	34%
Protein	2.96g	57%
Vitamin C	1.4mg	23%
Vitamin A	0.2mg	61%
Iron	0.3mg	17%
Calcium	55.7mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

29.6

Points
30

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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