In this traditional recipe, meltingly tender veal shanks fall right off the bone after being cooked in a tasty tomato wine sauce. In the region of Lombardy, they are often served with Risotto Milanese as shown in the photo. I like to serve this dish with a sprinkling of gremolata, which is a finely chopped combination of fresh parsley, lemon zest, and garlic. This is one of my “go to” dishes that I make for company as it always turns out great and gets rave reviews every time.
Deborah Mele 2011
Yield: Serves 6
Prep Time: 25 mins
Cook Time: 3 hrs
A traditional Milanese dish usually served with saffron risotto.
6 Crosscut Veal Shanks (2 Inch Thick)
1/2 Cup All-Purpose Flour
Salt & Pepper
1/2 Cup Butter
2 Tablespoons Olive Oil
1 Medium Onion, Finely Chopped
3 Stalks Of Celery, Finely Chopped
2 Cloves Of Garlic, Minced
2 Carrots, Finely Chopped
1/2 Bottle Dry White Wine
1 Cup Chopped Tomatoes
Finely Grated Zest Of 2 Lemons
1 Clove Garlic Finely Minced
4 Tablespoons Fresh, Chopped Parsley
Preheat the oven to 325 degrees F.
Dust each shank with flour, salt and pepper.
In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides.
Remove to a separate plate and pour off any fat.
Add the remaining butter, and the vegetables.
Saute the vegetables until tender, then add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce.
Add the tomatoes and mix well.
Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours.
Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top.
Sprinkle with the gremolata topping and serve with Risotto Milanese alongside.