Ingredients

The following ingredients have 6 Servings
  • 6 Veal shank (2-inches thick; sawed through including the bone marrow)
  • salt (to taste)
  • peppers (to taste)
  • 0.5 cup unbleached all-purpose flour
  • 2 Tbsps olive oil
  • 4 Tbsps butter
  • 1 large onion (finely chopped)
  • 1 rib Celery (finely chopped)
  • 2 carrots (finely chopped)
  • 2 cloves garlic cloves (chopped)
  • 4 sprigs fresh thyme
  • 1 cup dry white wine
  • 4 cups crushed San Marzano tomato
  • 1 bay leaf
  • 1 cup Veal stock
  • 2 Tbsps flat-leaf parsley (minced plus extra sprigs for garnish)
  • 1 Tbsp fresh lemon zest (plus extra for garnish)
  • 2 cloves garlic cloves (minced)
  • 1 pinch Saffron

Instruction

  • Season the veal with salt and pepper. Dust the veal pieces with flour, shaking off any excess. Heat olive oil and butter in a Dutch oven. Increase the heat to medium-high and brown the veal in the oil and butter for about 5 minutes on each side or until well browned. Transfer the veal shanks to a plate; set aside.
  • Add the onion, celery and carrots to the Dutch oven. Cook the mixture, stirring frequently until the onions are soft and translucent, about 5 minutes. Add the garlic and thyme. Continue cooking until the vegetables begin to brown, an additional 5 to 10 minutes.
  • Place the veal shanks back in the pan. Add the wine, tomatoes, bay leaf, and stock. Cover and bring to a simmer; cook until the meat is fork tender, about one hour to an hour and a half.
  • For Gremolata:
  • Combine all ingredients in a small bowl.
  • To serve: Divide veal shanks among plates. Sprinkle with gremolata and garnish with parsley and lemon zest.