Braised Veal Shank

Serves 4

4 veal shanks

4 12” pieces kitchen twine

½ cup flour

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons celery, finely chopped

2 tablespoons onion, finely chopped

2 tablespoons carrot, finely chopped

1 14oz can crushed tomato

½ cup white wine

1 tablespoon fresh thyme, plucked

1 bay leaf

2 tablespoons balsamic vinegar

2 tablespoons butter, softened

2 tablespoons flour

Gremolata, recipe follows

Your favorite risotto, mashed potato or pasta

Gremolata

½ bunch parsley, finely chopped

3 tablespoons chives, finely chopped

3 tablespoons celery leaves or lovage, finely chopped

2 cloves garlic, smashed

Zest of 1 lemon

¼ cup olive oil

Salt and pepper to taste

Combine all ingredients in a bowl and combine well.

Main Directions

Take 12” piece of kitchen twine and wrap around the middle of shank to help hold the meat to the bone.
Place flour, salt and pepper in paper bag or zip lock bag. Add shanks and toss to coat. In a large oven proof saute pan over medium high heat add butter and olive oil and heat until butter foams and oil shimmers. Add veal shanks and sear until golden brown on both sides. Remove veal shanks. Set aside. Add celery, onion, carrot, crushed tomato, white wine, thyme, bay leaf and balsamic vinegar. Put veal shanks back in pan, cover and braise in 250 degree oven or on stove top on simmer for 3 hours. Meat should pull away from bone but you want to maintain some solid texture and should not be shredding. Remove shanks, cut string off and place shanks on platter and cover loosely with foil for 15- 20 minutes. In a small bowl combine softened butter and flour and mix with fork or fingers to make a paste. Add paste to simmering saute pan juices and whisk to combine to create a lovely pan juice gravy to pour over shanks.

Gremolata Directions

To serve place risotto, mashed potatoes or pasta in center of plate. Top with veal shank, pan gravy and finally a dollop of gremolata.

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Braised Veal Shank