Ingredients

8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone

all-purpose flour for dredging the veal shanks

7 tablespoons unsalted butter plus additional if necessary

3 tablespoons olive oil plus additional if necessary

1 1/2 cups dry white wine

1 1/2 cups finely chopped onion

3/4 cup finely chopped carrots

3/4 cup finely chopped celery

1 teaspoon minced garlic

3 to 4 cups chicken broth or beef broth

1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped

a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf

1/2 teaspoon salt

For the gremolata

• 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
• 2 tablespoons freshly grated lemon zest
• 1 tablespoon minced garlic

Description

Braised Veal Shanks

View Full Recipe