- Cook Time
- Prep Time
4 (1 pound) veal or beef shanks, tied
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 1 medium onion, finely chopped
- 4 cloves garlic, unpeeled
- 2 medium carrots, finely chopped
- 3/4 cup good-quality chicken stock
- 1 cup red wine
- 1 (14-ounce) can diced tomatoes
- 4 sprigs thyme
- 1 bay leaf
- 1/2 cup chopped fresh parsley
- 2 cloves garlic, finely chopped
- Grated zest of one lemon
For gremolata, in a small bowl combine parsley, garlic, and lemon zest; set aside.
Preheat oven to 350°F. Season veal shanks with salt and pepper and dredge with flour; shake off excess. In a large ovenproof Dutch oven, heat half the olive oil over high heat; cook shanks in batches, until all pieces are well browned, adding more oil if needed. This step is important for developing flavour. Transfer shanks to a large plate.
Reduce heat to medium low. Add onion, garlic, and carrots; cook for 4 minutes, or until softened. Add chicken stock, wine, and tomatoes; scrape up brown bits on bottom of pan. Return shanks and any accumulated juices to pan; add bay leaf and thyme. Bring liquid to a boil; cover and transfer to preheated oven. Simmer for 2 to 2½ hours until meat is very tender, turning shanks over once. Transfer meat to a platter and tent with foil. Set Dutch oven over burner and cook over medium-high heat for 15 to 20 minutes. Discard bay leaf. Adjust seasonings. Return shanks to Dutch oven and serve with sauce and sprinkled with gremolata.