Lombardy's braised veal shanks, dating to the 19th century, require cross-cut hind shanks with marrow intact, braised in white wine and broth until the meat spoons away from bone, finished with gremolata.
Ingredients
- 4 veal shanks (5cm thick)
- 100g flour
- 60g butter
- 1 onion (diced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 2 garlic cloves
- 300ml dry white wine
- 500ml veal stock
- 1 can tomatoes (drained)
- 2 bay leaves
- 3 sprigs thyme
- Gremolata: lemon zest
- parsley
- capers
- anchovy
Instructions
Preparation
Tie each shank with twine to hold shape. Season flour with salt and pepper. Dredge shanks, shaking off excess.
Searing
In heavy Dutch oven, melt half butter over medium-high. Brown shanks deeply on all sides (12 mins). Remove.
Soffritto
Add remaining butter. Sauté onion, carrot, celery until soft (8 mins). Add garlic, cook 1 minute.
Deglazing
Pour wine, scraping fond. Reduce by half.
Braising
Return shanks, add stock to cover halfway, tomatoes, bay, and thyme. Bring to simmer, cover, cook at 325°F (160°C) for 1.5-2 hours, turning once.
Gremolata
Combine zest, minced parsley, capers, and minced anchovy. Sprinkle over shanks just before serving with risotto alla milanese.