Veal shanks are normally cut very thick but Lucinda prefers them to be about 3/4-inch thick. Ask your butcher for a special cut, otherwise they will need to cook longer. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
- Servings: 6
Source: Mad Hungry, April 2011
- 6 pieces veal shank, cut about 3/4 inch thick
- Coarse salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour, preferably Wondra
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 1/2 cups best-quality Italian white wine
- 3 tablespoons minced fresh flat-leaf parsley
- 1 1/2 tablespoons minced fresh orange peel
- 1 1/2 tablespoons minced fresh lemon peel
- 3 cloves garlic, finely minced
Generously season both sides of the veal shanks with salt and pepper. Lightly coat in the flour and shake off the excess.
Heat a large heavy-bottomed pan over high heat. Add the olive oil and butter and swirl them around the pan. Add the shanks and cook for 3 minutes per side, until golden brown. Add the wine to the pan and stir it occasionally to deglaze the browned bits on the bottom of the pan. Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Turn the meat and cook until tender, about 30-45 minutes more.
Meanwhile, in a small bowl, combine the parsley, orange and lemon peel, and garlic. Serve the shanks topped with a sprinkling of the citrus-parsley mixture.