A Milanese braise of cross-cut veal shanks, where the bone marrow renders into the braising liquid to create a luxuriously rich sauce. The classical technique involves a soffritto base of celery, carrot, and onion that builds the aromatic foundation. The dish is finished with gremolata, a raw condiment of lemon zest, garlic, and parsley that cuts through the richness with bright volatile compounds and provides textural contrast.
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Pat the veal shanks dry and season generously with salt and pepper. Dredge lightly in flour, shaking off any excess. Heat olive oil in a heavy Dutch oven over high heat and the shanks on both cut faces until deeply golden brown, about 4 minutes per side. Remove and set aside.
Reduce heat to medium. Add the onion, celery, and carrot to the same pot and cook, stirring occasionally, for 8 to 10 minutes until softened and beginning to caramelize. Add the tomato paste and stir for 2 minutes .
Increase heat and pour in the white wine, scraping up all the browned fond from the bottom of the pot. Allow to reduce by half, about 3 minutes .
Return the veal shanks to the pot, marrow-bone side up to preserve the marrow. Pour in enough warm stock to come two-thirds up the shanks. Bring to a gentle , cover tightly, and cook on low heat for 90 minutes , turning the shanks once halfway through, until the meat is completely tender and pulling away from the bone.
While the shanks finish, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley. Plate each shank over a bed of saffron risotto or polenta, spoon the juices over the top, and finish with a generous pinch of gremolata.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
