Impressive and comforting, this classic Italian veal dish with a fresh burst of lemon slowly braises until rich and tender.
6 veal shanks
Salt and freshly ground pepper, to taste
Flour, for dusting veal shanks
1/4 cup olive oil
6 tbsp. butter
1 garlic clove, minced
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 bay leaf
2 sprigs thyme, chopped
1 sprig rosemary, chopped
1 cup dry white wine
Juice and zest of 2 lemons
2 1/2 cups to 3 cups veal or chicken stock
1/4 cup chopped Italian parsley
Preheat oven to 350 degrees F.
Season veal shanks with salt and pepper and lightly dredge in flour.
Heat a Dutch oven over medium to medium high heat. Add 2 tbsp. oil and 2 tbsp. butter. When oil is hot. Add shanks and cook until browned on each side, about 5 minutes per side. Remove from pan and set aside.
Reduce heat to medium to medium low. Add 2 tbsp. olive oil and 2 tbsp. butter to Dutch oven. Add garlic, onion, carrot, celery, bay leaf, thyme and rosemary. Sauté until vegetables have softened, about 5 to 7 minutes. Deglaze with white wine and reduce until most of the liquid has evaporated. Add the juice and zest of 1 lemon.
Add 2 1/2 cups stock and bring to a boil. Reduce heat to simmer and add shanks back to the pan. Cover and transfer to oven. Add more stock if liquid evaporates too quickly. Cook until meat is very tender, about 2 hours.
To finish, add the remaining 2 tbsp. butter and the juice and zest of the second lemon. Garnish with chopped parsley and serve.
Note: If you prefer a thicker sauce, remove shanks from pan, let the sauce reduce until syrupy and then add the juice and zest of 1 lemon and swirl in 2 tbsp. butter. Add shanks back to pan and reheat before serving.
Yield: 6 servings.