Italian Veal Shank Stew
2 h. 20 min.
- ¼ cup
- ½ teaspoon
- ¼ teaspoon
rose Veal shank
- 1 tablespoon
- 2 tablespoons
onion (finely chopped)
- 1 stick
large potatoes (diced)
- 2 cloves
- 1 cup
Veal stock (or vegetable stock)
- 14 ounces
canned chopped Tomatoes
- To garnish
Mix together the flour, salt and pepper and coat the rose veal shanks on all sides.
Heat the butter and oil in a frying pan and cook the rose veal shanks until browned on all sides. Set aside.
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.
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.
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.
Serve garnished with parlsey and a small bowl of gremolata on the side.
For the gremolata: mix together all the ingredients and serve in a small bowl.