Braised veal shank with white wine and gremolata

Braised veal shank with white wine and gremolata

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3 tablespoons olive oil
2 veal shanks, each about 1–1.2 kg
1 large onion
1 carrot
2 celery sticks
3 garlic cloves
20g butter
300ml white wine
300ml Chicken and veal stock
1 bay leaf
3 thyme sprigs
1 sage sprig
2 teaspoons butter, softened and mixed with 2 teaspoons flour (beurre manie), if needed
salt
freshly ground black pepper

For the gremolata

Quantity Ingredient
1 garlic clove
small bunch flat-leaf parsley
1/2 lemon

To serve

Quantity Ingredient
Soft polenta
or Parmesan risotto, using saffron variation

Method

  1. Heat 2 tablespoons of the olive oil in a large flameproof casserole over a medium to high heat. Season the veal shanks with salt and pepper, add to the pan and brown them evenly all over. Remove and set aside.
  2. Halve, peel and dice the onion. Peel the carrot, de-string the celery and thinly slice both. Peel and crush the garlic.
  3. Heat the remaining oil and the butter in the casserole over a low to medium heat, add the onion, carrot and celery and cook gently for 8–10 minutes until softening. Add the garlic and cook for 1 minute.
  4. Add the wine, stock and herbs and bring to a simmer. Season, then add the veal shanks. Cover and cook over a very gentle heat for 3–4 hours until the veal is tender and coming away from the bone easily. Check from time to time to ensure the stew is not boiling too vigorously; it should be very gently simmering.
  5. For the gremolata, peel and finely chop the garlic and chop enough parsley leaves to give you 2–3 tablespoons. Grate the zest from the lemon and place in a small bowl with the garlic and parsley. Mix together and season with salt and pepper to taste; set aside.
  6. Carefully remove the veal shanks and strain the sauce, discarding the vegetables. Return the sauce to the casserole and reduce until it has a good concentration of flavour. Check the consistency and thicken if necessary with a little beurre manié.
  7. Remove the veal from the bone in large chunks, then add back to the sauce and reheat gently.
  8. Sprinkle with the gremolata and serve with soft polenta or saffron risotto.
Tags:
Leiths School of food and wine
cookery course
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