This sumptuous creation features velvety veal shanks, braised to perfection with white wine and a melange of aromatic vegetables.
The marrow-filled bone at its center is a prized delicacy, offering a rich, buttery essence that infuses the entire dish.
Preparation and Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 2 hours
Servings
- Number of Servings: 4
- Ideal Serving Size: One veal shank per person, served with a side of saffron risotto
Nutritional Information (per serving)
- Calories: Approximately 620 kcal
- Protein: 50g
- Carbohydrates: 15g
- Fat: 35g (varies with marrow consumption)
Ingredients
- Veal shanks: 4 pieces (about 250g each)
- White wine: 150ml
- Beef broth: 500ml
- Carrots, finely chopped: 100g
- Celery stalks, finely chopped: 100g
- Onion, finely chopped: 100g
- Flour, for dredging: 50g
- Butter: 50g
- Olive oil: 30ml
- Lemon zest: from 1 lemon
- Fresh parsley, chopped: 15g
- Garlic cloves, minced: 2
- Salt and Pepper: to taste
Method of Preparation
- Dredge veal shanks in flour, season with salt and pepper.
- Brown shanks in a mix of butter and oil, set aside.
- In the same pot, sauté vegetables, add wine, and reduce.
- Return shanks to the pot, add broth, and simmer for 2 hours.
- Mix lemon zest, parsley, and garlic to make gremolata.
- Serve shanks garnished with gremolata and with saffron risotto.
Proven Tips for Culinary Success
- Searing the veal shanks well will develop deep flavors.
- The braising liquid should barely cover the meat for optimal concentration of flavors.
- Gremolata should be sprinkled just before serving to maintain its vibrant taste.
Anticipated FAQs
- Q: Can I use another type of meat? A: Veal is traditional, but pork shanks can be used as a substitute.
- Q: How thick should the veal shanks be? A: Ideally, they should be about 4 cm thick to stand up to the long cooking time.
- Q: What if I don't have a fresh lemon for the zest? A: Fresh is best, but in a pinch, dried lemon zest can work, though with a milder flavor.