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
- 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.