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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish can be assembled several hours ahead and put in the oven while the cook relaxes. I try to get shanks that are similar in size so they'll cook evenly, and usually plan on serving two shanks per person. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
4 to 6 veal shanks (2 inches thick) |
5 tablespoons olive oil |
1 teaspoon italian seasoning |
1/2 teaspoon rubbed sage |
2 medium carrots, sliced |
1 medium onion, chopped |
1 celery rib, cut in 1/2-inch slices |
1 garlic clove, minced |
1-1/2 cups dry white wine or chicken broth |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
2 tablespoons tomato paste |
gremolata: |
2 garlic cloves, minced |
1 to 2 tablespoons minced fresh parsley |
1 tablespoon grated lemon peel |
Directions:
1. Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables.
2. Cover and bake at 325° for 2 hours or until fork-tender. Just before serving, combine Gremolata ingredients; sprinkle over each shank. Serve immediately. Yield: 4-6 servings.
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