Adapted from Joy of Cooking
Yield: 2 servings
2 veal shanks
2 tbsp olive oil
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup onions, diced
4 cloves garlic, mashed
2 bay leaves
1/4 cup parsley stems
2 sprigs fresh thyme
1 cup white wine
1 cup chicken stock
2 tbsp chopped flat-leaf parsley
2 cloves garlic, minced
2 tsp lemon zest
- Preheat oven to 325F.
- Pat dry shanks and season with salt and pepper.
- In a Dutch oven with a lid, heat oil over medium-high heat.
- Add the shanks and brown well on both sides.
- Remove shanks and add carrots, celery, onion, garlic, bay leaves, parsley, and thyme. Cook until vegetables are softened, about 5 minutes.
- Return shanks to pan. Add wine and stock. The liquid should reach about halfway up the shanks.
- Increase the heat to high, bring to a boil, cover with a lid, then place in the oven.
- Braise for one hour. Turn shanks over. Add more chicken stock if needed to keep liquid level halfway up shanks.
- Braise for another hour or until the meat is tender is offers no resistance when pierced with a knife.
- Meanwhile, prepare the gremolata by mixing together the parsley, garlic, and lemon zest.
- When veal is cooked, add the gremolata and season to taste with salt and pepper.