Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
- 4 2-inch (5 cm) thick slices of veal shank, bone-in
- 3 tablespoons (45 ml) flour, plus more if needed
- ¼ cup (60 ml) butter
- 1 cup (240 ml) diced carrots
- 1 cup (240 ml) diced celery
- 1 cup (240 ml) sliced onion
- 1 cup (240 ml) dry white wine
- 4 cups (950 ml) beef stock, plus more if needed
- ¼ cup (60 ml) tomato sauce
- 1 ½ cups (350 ml) diced tomato
- 1 bay leaf
- 1 sprig rosemary
- Salt and pepper
- 1 cup (240 ml) panko breadcrumbs
- 4 tablespoons (60 ml) olive oil
- 1 small lemon, zest
- 2 tablespoons (30 ml) parsley, finely chopped
- 2 cloves garlic, minced
Method:
Preheat oven to 350 F (175 C).
Melt butter in a Dutch oven over medium-high heat. Lightly dredge slices of veal shank in flour.
Brown the meat on all sides, 5-6 minutes per side, making sure not to overcrowd the pot. Transfer meat to a platter.
Add carrots, celery, and onion to the Dutch oven.Continue cooking until vegetables have softened, 5-6 minutes.
Add white wine, scraping the bottom of the skillet to loosen any stuck on browned bits. Continue cooking until wine has evaporated by about half or two-thirds, 10-12 minutes.
Add beef stock, tomato sauce, diced tomatoes, bay leaf, and rosemary, season with salt, and pepper, and stir to combine. Allow the mixture to come to a simmer.
Transfer meat back into pot, arranging with space between pieces. The stock should just cover the meat, add more if needed. Cover the Dutch oven and transfer to the oven for 2 ½ hours or until meat is falling off the bone.
Meanwhile, in a small bowl, combine the panko, olive oil, lemon zest, parsley and garlic. Season with salt and pepper, and mix with a fork to combine, making a gremolata.
Carefully transfer meat to a serving platter and place Dutch oven on stove over medium heat for 2 to 5 minutes to reduce the braising liquid into a sauce. Pour sauce over meat and serve with gremolata alongside.
Buon appetito!
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