Ingredients
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3 pounds Veal Shanks
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1 Carrotdiced
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1 Celerydiced
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1 Oniondiced
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4 Garlic Cloveschopped
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800g Crushed Tomatoes
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4 sprigs Fresh Thyme
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1 cup Dry White Wine
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1.5 cups Veal Stock
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Flour
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to taste Salt
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to taste Pepper
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2 tablespoons Italian Parsley Leaveschopped
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1 tablespoon Lemon Zestgrated
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2 Garlic Clovesminced
Directions
Steps
|
1
Done
|
Sprinkle both sides of the veal very generously with salt and pepper. Dredge the veal shanks with some flour, shake off any excess. |
|
2
Done
|
Heat the oil in a large heavy based pot over high heat. Add the meat and sear it thoroughly. Remove browned shanks and reserve. |
|
3
Done
|
In the same pot, add the onion, garlic cloves, carrot and celery. Saute until soft and translucent, about 8 minutes. Add the tomato paste and wine, mix well. |
|
4
Done
|
Return the meat to the pot and add the stock, thyme. Cook for 1 1/2 to 2 hours or until the meat is tender. In a small bowl, mix together the parsley, 2 garlic cloves and lemon zest. Sprinkle the gremolata over the veal just before serving. |
