Ingredients
- 4 veal shanks
- Flour for dusting
- 1 onion, carrot, celery — diced
- 200ml white wine
- 400ml beef stock
- 2 tomatoes, peeled
- Lemon zest, parsley, garlic (gremolata)
Method
- 1
Dust shanks in flour, sear deeply on both sides in butter.· 10m
- 2
Soften vegetables, deglaze with wine, add tomato and stock.
- 3
Braise covered at low heat until fork-tender.· 120m
- 4
Make gremolata with lemon zest, parsley, garlic.
- 5
Spoon sauce over shanks, top with gremolata.