pondlady
11-03-2006, 04:36 PM
12 pieces veal shank, about 2” thick
flour, seasoned, for dusting
1/4 c oil
2 1/4 oz butter
1 garlic clove, whole
1 c dry white wine
1 bay leaf pinch allspice
pinch ground cinnamon
thin lemon wedges
Gremolata:
2 t grated lemon zest
6 T finely chopped parsley
1 garlic clove, finely chopped
Use kitchen string to tie each piece of veal shank around its girth to secure the flesh, then dust with the seasoned flour. Heat the oil, butter and garlic in a large, heavy saucepan big enough to hold the shanks in a single layer. Put the shanks in the pan and cook fo 12—15 minutes til well browned. Arrange the shanks, standing them up in a single layer, pour in the wine and add the bay leaf, allspice and cinnamon. Cover.
Cook at a low simmer for 15 minutes, then add 1/2 c warm water. Continue cooking, covered, for about 45 minutes to 1 hour til the meat is tender and you can cut it with a fork. Check the volume of liquid once or twice and add more warm water as needed. Transfer the veal to a plate and keep warm. Discard the garlic clove and bay leaf.
To make the Gremolata, mix together the lemon zest, parsley and garlic.
Increase the heat under the saucepan and stir for 1—2 minutes til the sauce is thick, scraping up any bits off the bottom as you stir. Stir in the gremolata. Season to taste and return the veal to the sauce. Heat through, then serve with lemon wedges and risotto. Serves 4.
flour, seasoned, for dusting
1/4 c oil
2 1/4 oz butter
1 garlic clove, whole
1 c dry white wine
1 bay leaf pinch allspice
pinch ground cinnamon
thin lemon wedges
Gremolata:
2 t grated lemon zest
6 T finely chopped parsley
1 garlic clove, finely chopped
Use kitchen string to tie each piece of veal shank around its girth to secure the flesh, then dust with the seasoned flour. Heat the oil, butter and garlic in a large, heavy saucepan big enough to hold the shanks in a single layer. Put the shanks in the pan and cook fo 12—15 minutes til well browned. Arrange the shanks, standing them up in a single layer, pour in the wine and add the bay leaf, allspice and cinnamon. Cover.
Cook at a low simmer for 15 minutes, then add 1/2 c warm water. Continue cooking, covered, for about 45 minutes to 1 hour til the meat is tender and you can cut it with a fork. Check the volume of liquid once or twice and add more warm water as needed. Transfer the veal to a plate and keep warm. Discard the garlic clove and bay leaf.
To make the Gremolata, mix together the lemon zest, parsley and garlic.
Increase the heat under the saucepan and stir for 1—2 minutes til the sauce is thick, scraping up any bits off the bottom as you stir. Stir in the gremolata. Season to taste and return the veal to the sauce. Heat through, then serve with lemon wedges and risotto. Serves 4.