Braised Veal Shanks With Gremolata
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
32
Sweetness
45
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 tbsps
Olive Oil2.5 cups
Onion (sliced)2 cups
Carrot (chopped)2 cups
Celery (sliced)1 tbsp
Coriander Seed1 tsp
Salt2 cloves
Garlic (minced)2 sprigs
Rosemary (fresh)1 cup
Tomato Paste1 cup
Red Wine (dry)8 cups
Chicken Stock1 cup
Parsley (chopped fresh)1 tsp
Lemon JuiceDirections:
1
Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F
2
Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat
3
Dredge the shanks in the flour, making sure to get off any excess
4
Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side
5
Transfer to a plate
6
If browning in batches, repeat with the remaining shanks
7
Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes
8
Add the tomato paste and cook, stirring, until glossy, about 2 minutes
9
Add the wine, scraping to deglaze the pan
10
Add the chicken stock and a pinch of salt and black pepper
11
Taste the simmering braising liquid at this point; it should taste seasoned
12
Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours
13
For the gremolata: When almost ready to serve, combine the parsley, olive oil, lemon zest and juice, salt and garlic in a small bowl
14
Stir to combine
15
To serve, remove the shanks to a serving platter and spoon the sauce and braising vegetables over the top of them
16
Sprinkle with a little bit of sea salt and garnish with gremolata