This is also a recipe from my previous school. We served it with the Risotto a la Milanese, a recipe I shared a few days ago. I am sure you will enjoy this dish. It is a very good and tasty dish, especially with the risotto.
8 pcs Veal Shanks –2” thick
Flour for dusting
Salt & Pepper to taste
4 oz Olive Oil
Mirepoix 4 OZ (1/2 diced onion, 1/4 diced carrot, 1/4 celery)
2–3 Cloves garlic, minced
4 oz White wine
2 0z tomato puree
1 Pt. veal stock
bouquet garni 1 EA ( fresh thyme, parsley, bay leaf and any other herbs you like, bundled together with butcher’s twine)
2 Tbs parsley
1oz Lemon Juice
1 Tbsp Parsley, Chopped
1 Clove garlic, minced
1 Lemon zest of one lemon
- Season and flour shanks. Sauté in hot oil. Remove from pan.
- Add mirepoix, sauté 2-3 minutes. Add garlic and sauté lightly.
- Add wine and reduce au sec. (reduce until almost dry)
- Add tomato puree and stir. Add veal stock and bring to a boil. Put veal shanks back into the pan. (Liquid should come at least halfway up the product.)
- Add bouquet garni and cover. Simmer veal shanks for 30 minutes.
- Add the lemon, and parsley. Continue to simmer until the shanks are very tender.
- Remove bouquet garni and veal shaniks. Strain the sauce over the shanks and garnish with the gremolata.