Italian Veal Shank Stew

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Italian Veal Shank Stew
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
4
Ingredients
¼ cup
½ teaspoon
¼ teaspoon
4
1 tablespoon
2 tablespoons
1
onion (finely chopped)
2
carrots (sliced)
1 stick
Celery (sliced)
4
large potatoes (diced)
2 cloves
crushed garlic
1 cup
Veal stock (or vegetable stock)
14 ounces
To garnish
flat-leaf parsley
For the gremolata
1
large, unwaxed lemon (finely grated zest)
½ clove
garlic (finely chopped)
2 tablespoons
finely chopped parsley
How healthy are the main ingredients?
saltonioncarrotCelerygarlicparsley

Preparation steps

1.
Mix together the flour, salt and pepper and coat the rose veal shanks on all sides.
2.
Heat the butter and oil in a frying pan and cook the rose veal shanks until browned on all sides. Set aside.
3.
Add the onion, carrots, celery, potatoes and garlic to the pan and cook, stirring, for 3-4 minutes. Transfer the vegetables to a large pan. Put the rose veal shanks on top of the vegetables.
4.
Pour off the fat from the frying pan and pour in the stock and tomatoes. Bring to a boil and simmer for 2 minutes, scraping the residue from the base of the pan. Pour over the veal and vegetables.
5.
Bring to a boil then reduce the heat, cover and simmer gently for 1-2 hours until the meat is very tender and the sauce is thick. Turn the veal shanks twice during the cooking time. When turning the shanks, lift them gently so that they stay in one piece and the marrow is not lost.
6.
Serve garnished with parlsey and a small bowl of gremolata on the side.
7.
For the gremolata: mix together all the ingredients and serve in a small bowl.