A luxurious Milanese braise of cross-cut veal shanks, where the marrow renders into the wine and broth sauce, finished with a bright, zesty gremolata.
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Tie the veal shanks to keep them intact. Season generously with salt and pepper, then dredge lightly in flour.
In a heavy Dutch oven, brown the shanks in butter and olive oil until deeply crusty. Remove.
In the same pot, sauté the onion, carrot, and celery until soft.
Deglaze the pan with white wine, scraping up the browned bits, and reduce by half.
Return the veal, add the stock until it comes halfway up the shanks. Cover and at 325°F (160°C) for 2 hours until fork-tender.
Mix lemon zest, parsley, and garlic to make gremolata. Sprinkle over the hot meat just before serving.
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1h · Serves 4 · 3 ingredients
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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.
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