Milan-Style Braised Veal Shanks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée. Ingredients:
6 center-cut veal shanks (each about 2 inches thick) |
1/4 cup (1/2 stick) butter |
2 cups finely chopped onions |
3/4 cup finely chopped carrot |
3 1/2 teaspoons minced garlic |
all purpose flour |
1/4 cup olive oil |
1 cup dry white wine |
2 1/2 cups canned diced tomatoes in juice |
4 tablespoons chopped fresh italian parsley |
2 tablespoons chopped fresh basil |
2 3 x 1/2-inch lemon peel strips (yellow part only) |
3 cups (or more) canned beef broth |
2 teaspoons grated lemon peel |
Directions:
1. Tie kitchen twine around circumference of each veal shank so that veal will hold shape while cooking. Set heavy large pot over medium heat (pot should be big enough to accommodate veal arranged in single layer). Add 1/4 cup butter to pot and melt. Add onions, carrot and 2 1/2 teaspoons garlic and sauté until vegetables are tender but not brown, about 10 minutes. Remove pot from heat.
2. Sprinkle veal shanks with salt and pepper. Coat veal with flour, shaking off excess. Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and cook until brown, about 5 minutes per side. Transfer veal to pot with vegetables. Discard fat in skillet.
3. Add 1 cup white wine to skillet and boil until liquid is reduced to 1/4 cup, scraping up browned bits, about 3 minutes. Pour over veal and vegetables. Add canned tomatoes with juices, 2 tablespoons parsley, chopped basil and lemon peel strips to pot. Add enough beef broth to cover veal. Bring mixture to boil. Cover pot tightly with aluminum foil, then lid. Reduce heat to medium-low. Simmer until veal is very tender, about 1 1/2 hours. (Can be prepared 3 days ahead. Cool, cover and refrigerate. Rewarm over medium-low heat before continuing.)
4. Transfer veal to platter; cover to keep warm. Boil sauce until slightly thickened and reduced to 4 cups, about 15 minutes. Season with salt and pepper. Mix grated lemon peel, remaining 1 teaspoon garlic and 2 tablespoons parsley in small bowl. Pour sauce over veal. Sprinkle with lemon peel mixture.
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