← Nouns Cooking · Italian

Ingredients

• 4 pieces cross-cut veal shanks, about 3 cm thick (1.2 kg in total)
• 3 tbsp plain flour, for dusting
• 3 tbsp Olive oil
• 1 Onion, finely diced
• 1 Carrot, finely diced
• 2 sticks Celery, finely diced
• 2 cloves Garlic, sliced
• 250 ml dry white wine
• 2 tbsp Tomato purée (paste)
• 500 ml hot chicken or veal stock
• 1 Bay leaves
• 2 sprigs Thyme
• salt and black pepper
• 1 unwaxed lemon, zest only
• 1 clove Garlic, very finely chopped
• 1 handful flat-leaf parsley, finely chopped

Method

1. Snip the thin skin around the edge of each shank in two or three places so the meat stays flat as it cooks. Season well and dust in flour, patting off the excess.
2. Heat the oil in a wide, heavy casserole with a lid over medium-high heat. Brown the shanks for 4–5 min a side until deep golden, then lift them onto a plate.
3. Turn the heat down to medium and add the onion, carrot and celery. Cook for 8–10 min, stirring, until soft and sweet, then add the garlic for 1 minute.
4. Pour in the wine and scrape up the browned bits from the base. Let it bubble for 2–3 min until reduced by half, then stir in the tomato paste, stock, bay and thyme.
5. Return the shanks in a single layer; the liquid should come about two-thirds of the way up. Cover and keep at the gentlest simmer for about 2 hours, turning them once, until the meat is ready to fall off the bone.
6. While it cooks, chop the lemon zest, garlic and parsley together on a board into a fine, fragrant gremolata.
7. If the sauce looks thin, lift out the shanks and boil it hard for 5 min. Season, spoon it over the meat and scatter with gremolata. Serve with saffron risotto, polenta or mash.

Tips

• Scoop the soft marrow out of the bone with a small spoon and spread it on bread: it is the best bit.
• Dust with rice flour or a gluten-free blend instead of wheat flour to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Great Italian Chefs RecipeTin Eats