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Active Time: 25 Minutes
Total Time: 2 Hours 25 Minutes
Yield: Serves 6
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A slow simmering braise is one of our most beloved cooking techniques at Highlands and Bottega. Shanks, veal or lamb lend themselves perhaps best of all to this method. This is the only meat that we do occasionally buy frozen (and then slowly defrost over several days in the refrigerator). Most butchers prefer to cut the shanks into 1 or 2-inch portions while they are still frozen. This is a rich dish, and following the Milanese tradition, we serve a saffron-flavored risotto and gremolata (a traditional garnish for osso buco made of chopped parsley, lemon zest and garlic).
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RECIPE INGREDIENTS
| olive oil |
| 6 veal shanks, cut into 1to 2 -inch pieces |
| 1/3 cup flour seasoned with salt and pepper |
| 2 onions, finely chopped |
| 2 carrots, finely chopped |
| 2 celery stalks, finely chopped |
| 2 cloves garlic, finely chopped |
| Pinch each of thyme, oregano, and marjoram, fresh if available. If not, chop the dried herbs adding a little freshly chopped parsley. |
| 3 bay leaves |
| 3 tomatoes, fresh or canned, seeded and chopped |
| 1-1/2 cup white wine, such as Soave or Sauvignon Blanc |
| 2 cups chicken stock |
| 2 tablespoons unsalted butter |
| For the Gremolata: |
| 1 small clove garlic, finely chopped |
| zest of 1 lemon, chopped |
| 2 tablespoons Italian flat leaf parsley, finely chopped |
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DIRECTIONS
For the gremolata, chop all ingredients and combine.
To make the veal, preheat an oven to 315 degrees F.
In a cast-iron skillet over medium heat, warm the olive oil. Roll the meat in the flour and dust off the excess. When the oil is hot, add the meat and thoroughly brown on all sides. Remove to a casserole in which the meat will fit comfortably. Pour out the excess oil from the skillet and add about 2 tablespoons fresh olive oil. Add the onions, carrots, and celery and cook until softened, about 10 minutes. Add the garlic and herbs and cook for a few more minutes, then add the tomatoes. Pour in the wine. In a saucepan, bring the stock to a boil and pour over the shanks.
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Cover with aluminum foil, place in the oven, and cook until veal is very tender. Check for doneness after 2 hours.
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Remove veal shanks to serving platter, cover to keep warm. Reduce braising liquid until thickened (by about one half). Adjust seasonings. Pour over shanks and sprinkle with gremolata.
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Recipe created exclusively for Cooking.com by Frank Stitt, III.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
16g |
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