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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A great meal to make for when special company is coming, great with spinach and polenta. A sumptuous restaurant delicacy that's simple to make at home. Enjoy. Ingredients:
4 lbs veal shanks, 1 1/2 inch thick |
2 tablespoons olive oil |
1 cup chopped onion |
1/2 cup finely chopped carrot |
3 cloves minced garlic |
1 (19 ounce) can italian-style diced tomatoes |
1 cup dry white wine |
1 teaspoon dried basil |
1 tablespoon chopped fresh parsley |
2 teaspoons grated lemons, rind of |
1/2 teaspoon minced garlic |
Directions:
1. In a large pot, heat half the oil over medium heat.
2. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally.
3. Add remaining oil as needed.
4. Remove shanks and season with 1 teaspoon salt.
5. Add onion, carrot and garlic to pan; cook and stir 6 to 8 minutes or until tender.
6. Add tomatoes, wine and basil.
7. Return shanks; bring to a boil.
8. Reduce heat to low.
9. Cover tightly and simmer 1-1/2 hours or until veal is tender.
10. Meanwhile combine gremolata ingredients; set aside.
11. Remove shanks and skim fat.
12. Cook liquid over high heat until slightly thickened, stirring occasionally.
13. Spoon approx.
14. 3/4 cup sauce over shanks; sprinkle with gremolata.
15. Serve with remaining sauce.
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