Veal shanks, with bone and marrow, braised in broth and tomatoes.
This classic Italian recipe, aptly named «bone with a hole», includes «gremolata» [pr. greh-moh-LAH-tah], a garnish consisting of minced parsley, lemon zest, and garlic. The garnish adds a fresh, sprightly flavour to the dish.
|1||onions, finely chopped||200 g|
|2 cloves||garlic, minced|
|4||slices of veal shank||1.8 kg|
|2 tbsp||white flour (all purpose)||16 g|
|2 tbsp||butter, unsalted||28 g|
|1 tbsp||olive oil||15 mL|
|1/2 cup||canned tomatoes (diced)||130 g|
|2/3 cup||beef broth||170 mL|
|1/3 cup||Italian parsley, fresh, chopped||28 g|
|2 cloves||garlic, minced|
|2 tsp||lemon zest, grated||3/4 lemon|
|ground pepper to taste [optional]|
Before you start
Choose meaty, cross-cut veal shanks, about 3 cm thick, preferably from milk-fed veal if it is available.
Two skillets are needed if cooking more than 4 shanks.
- Finely chop the onion and mince the garlic. Set aside. Pat the shanks dry. Make a few shallow cuts around the outside edge to avoid curling during cooking. (If you wish, you may tie each piece with a string around the outer circumference to keep it together better during cooking). Dredge the shanks in the flour shaking off any excess.
- Heat the butter and oil in a heavy skillet over moderately high heat until hot but not smoking. Brown the shanks on all sides, about 10 min, then transfer them to a plate.
- Add the onion and garlic to the skillet, then sauté 2-3 min until they become translucent. Add the diced tomatoes, cook 5 min with occasional stirring, then put the veal shanks back into the skillet. Season with salt and pepper.
- Cover and cook over low heat until the meat is very tender and falls off the bone, about 1 h 40 min or longer, turning the shanks once. In order to keep the environment moist, occasionally add a few tablespoons of warm broth. (Heat the broth in a small saucepan on the stove or in a microwave oven and keep it warm while cooking the shanks). Adjust the seasoning.
- When almost ready to serve, prepare the gremolata: Finely chop the parsley, mince the garlic, and grate the zest. Put them in a small bowl, then mix well. Sprinkle the gremolata on top of the shanks, then serve.
Veal shanks can be braised 2 days ahead and reheated for about 30 min in a 175ºC/350ºF oven, while cooking the Risotto Milanese, which is traditionally served with this dish.
Nutrition Facts Table
per 1 Serving (300g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||serving|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||2 ¼||servings|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Manganese, Vitamin A, Vitamin B1, Vitamin C, Vitamin E
- Good source of :
- Excellent source of :
- Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||7 ½|