Veal shanks, with bone and marrow, braised in white wine and tomatoes.
This classic Italian recipe, aptly named «bone with a hole», includes «gremolata» [pr. greh-moh-LAH-tah], a garnish consisting of minced parsley, lemon zest, and garlic. The garnish adds a fresh, sprightly flavour to the dish.
1 | onions, finely chopped | 200 g | |
2 cloves | garlic, minced | ||
4 | slices of veal shank, 3 cm thick, center cut | 1.8 kg | |
2 tbsp | white flour (all purpose) | 16 g | |
2 tbsp | butter, unsalted | 28 g | |
1 tbsp | olive oil | 15 mL | |
1/2 cup | white wine | 125 mL | |
1/2 cup | canned tomatoes (diced) | 130 g | |
2/3 cup | beef broth | 170 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/3 cup | Italian parsley, fresh, chopped | 28 g | |
2 cloves | garlic, minced | ||
2 tsp | lemon zest, grated | 4 lemons |
Choose meaty, cross-cut veal shanks, about 3 cm thick, preferably from milk-fed veal if it is available.
Two skillets are needed if cooking more than 4 shanks.
Veal shanks can be braised 2 days ahead and reheated for about 30 min in a 175ºC/350ºF oven, while cooking the risotto Milanese, which is traditionally served with this dish.
per 1 serving (300 g)
Amount % Daily Value |
Calories 450 |
Fat 16 g 24 % |
Saturated
5.5 g
28 % |
Cholesterol 280 mg |
Sodium 300 mg 13 % |
Carbohydrate 10 g 3 % |
Fibre 1 g 6 % |
Sugars 3 g |
Net Carbs 9 g |
Protein 63 g |
Vitamin A 14 % |
Vitamin C 25 % |
Calcium 8 % |
Iron 24 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 1 |
Meat and Alternatives | 7 ½ |
Fats | 1 ½ |