Ingredient Checklist
For Gremolata


Instructions Checklist
  • Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Dredge the shanks in the mixture.

  • In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.

  • Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.

  • Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.

  • Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).

  • To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.

Reviews (2)

15 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I made this for my husbands birthday dinner. It was fabulous!! It was very easy and played beautifully as well. I did serve it atop a bed of risotto. He said it was the best meal he has had!! His family from Italy will be visiting us in October and I will definitely be serving this!!
Rating: Unrated
Please tell me what a broad narrow bone is.