You may also like
Categories:
olive oil salt veal shank onion carrot tomato white wine chicken broth freshly ground pepper rosemary parsley stems garlic lemon parsley
Viewed: 41 - Published at: 3 years agoIngredients
- 2 teaspoons olive oil
- Salt
- One 2-inch veal shank, cut across the bone
- 1 small-to-medium onion, chopped
- 1/2 carrot, peeled and chopped
- 1 medium tomato, chopped
- 1 small leek, or 1/2 large leek, cut into 1/2-inch pieces
- 1/4 cup white wine
- 1/2 cup chicken broth
- Freshly ground pepper
- Small sprig of fresh rosemary, or a pinch of dried
- 5 or 6 fresh parsley stems
- 1 small garlic clove, peeled and minced
- About 2 strips lemon peel (without pith), minced (about 1 teaspoon)
- 1 tablespoon chopped fresh parsley
Method
- Heat the oil in your small pot.
- Rub salt over the veal shank, and put it into the sizzling oil.
- Brown lightly on one side, then turn and brown the other.
- Turn the veal on its side to make room for the onion, carrot, tomato, and leek pieces.
- Saute them for a minute or two, then flip the shank over so it is bone side down, and pour in the wine.
- Stir to get up any browned bits, and reduce the wine by half.
- Pour in the broth; add several grindings of pepper, lay the rosemary and parsley stems on top, and cover.
- Let cook for 1 3/4 hours at a gentle simmer.
- Meanwhile, put together the gremolatathe tasty, garlicky toppingby simply mixing the minced garlic, lemon peel, and parsley together.
- When the meat is very tender, remove it to a warm plate, discarding the parsley stems, and sprinkle the top with as much of the gremolata as you like.
- Eat with some crusty bread to sop up the sauce.
- And dont forget the marrow.
- Use a little coffee spoon to scrape it out and extract the last precious morsel.
