Equipment
Ingredients
Veal
- 4 veal shanks, cross-cut, 3-4cm thick
- 50 g plain flour
- sea salt
- black pepper, freshly ground
Braising Base
- 40 g unsalted butter
- 30 ml extra virgin olive oil
- 1 brown onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic, minced
- 30 g tomato paste
- 200 ml dry white wine
- 500 ml chicken stock, warm
- 3 fresh thyme, sprigs
- 1 bay leaf, dried
Gremolata
- 20 g fresh flat-leaf parsley, finely chopped
- 1 lemon, zested
- 1 garlic, finely minced
Nutrition (per serving)
Method
Preheat your oven to 160C/320F. Secure each veal shank by tying a piece of kitchen twine tightly around its circumference. This prevents the meat from falling off the bone during the long braise.
Pat the veal shanks thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Dredge the shanks lightly in the plain flour, shaking off any excess.
Heat the olive oil and unsalted butter in a heavy-bottomed Dutch oven over medium-high heat. Once the butter is foaming, add the veal shanks and sear until a deep, dark brown crust forms on all sides. Remove the shanks and set them aside on a plate.
Reduce the heat to medium. Add the diced onion, carrot, celery, and minced garlic to the fat remaining in the pot. Saute the soffritto until the vegetables are softened and translucent, scraping up any browned bits from the bottom.
Stir the tomato paste into the vegetables and cook for one minute to slightly caramelize it. Pour in the dry white wine to deglaze, simmering until the liquid is reduced by half and the smell of raw alcohol dissipates.
Return the veal shanks to the pot along with any accumulated resting juices. Add the warm chicken stock, thyme sprigs, and bay leaf. The liquid should come about halfway up the sides of the meat. Bring the liquid to a gentle simmer on the stove.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for approximately one and a half to two hours, or until the veal is completely tender and yielding to a fork, ensuring the internal temperature has safely passed 74C/165F.
While the veal is braising, prepare the gremolata. In a small bowl, mix together the finely chopped flat-leaf parsley, lemon zest, and finely minced garlic. Set aside to let the flavors meld.
Carefully remove the pot from the oven. Snip and discard the kitchen twine from the shanks. Transfer the meat to serving plates, spoon the rich reduced braising liquid over the top, and sprinkle generously with the fresh gremolata.
Chef's Notes
- Tying the shanks with kitchen twine is non-negotiable. As the heavy connective tissue breaks down, the meat will try to fall away from the bone; the twine keeps your presentation elegant and intact.
- Do not discard the marrow inside the center bone. It is considered a rich delicacy and should be scooped out with a small spoon or spread generously over toasted bread or risotto.
- Take your time to achieve a deep, dark crust when searing the veal. This fond creates the foundational Maillard flavor profile for the entire braising liquid.
- A dry, crisp white wine like Pinot Grigio provides necessary acidity to cut through and balance the rich, gelatinous qualities of the veal stock and marrow.
Storage
Refrigerator: 3 days — The flavor deepens overnight. Store gremolata separately.
Freezer: 3 months — Freeze the shanks and sauce in an airtight container; make fresh gremolata upon reheating.
Reheating: Gently simmer in a covered pot on the stove over low heat until the internal temperature reaches 74C/165F.
