Print Recipe | Back to Recipe Home
SUBMITTED BY: Cook's Illustrated American Classics
This Italian veal dish is traditionally accompanied by risotto.
6 veal shanks cut crosswise
½ cup all purpose flour
4 T butter
1/4 cup olive oil
Freshly ground black pepper
1 large onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 cup white wine
1 cup each chicken and beef stock
2 bay leaves
Gremolata Topping (recipe follows)
Preheat oven to 300°F.
Dredge veal in flour and saute in mixture of butter and oil in a large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole.
In the pan drippings, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned.
Add wine and reduce until it almost evaporates. Add stocks and simmer for five minutes.
Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole.
Cover and bake on middle rack of oven for 1 ½ hours. Five minutes before end of baking time, add the gremolata topping.
Makes 6 servings.