Veal Shanks
The famous dish from Lombardia is usually served with Milan style Risotto.
6 veal shanks
1 small white onion minced
1 stalk celery minced
1 carrot minced
3/4 cup dry white wine
1/2 cup tomato sauce
3/4 cup meat broth
1 bay leaf
zest from 1/2 lemon
zest from 1/4 orange
2 leaves sage
1/2 sprig rosemary
olive oil
salt to taste
1. Cut the tendons close to the bone so that the meat doesn't curl up while cooking. Not so much that you separate the bone form the meat though.
2. Dredge the shanks in flour and then brown them in a large pan with 2 Tbsp. olive oil.
3. Once browned remove them from the pan and set them aside.
4. Now add the carrot, celery, onion and bay leaf along with 4 Tbsp. olive oil and sauté them for 5 minutes. If they get too dry add a little bit of broth.
5. Put the shanks back in the pan with the vegetables, mix well and then add the wine. Cook for another 5 minutes or so.
6. Add the broth, tomato sauce and a healthy pinch of salt and then cover and simmer for 1 to 1-1/2 hours.
7. Add the parsley, rosemary, sage and zests during the last 5 minutes of cooking time. Note, don't grate the zest but rather peel it , cut away the white insides and then mince it.
8. If they get too dry add some broth if on the other hand it is soupy cook uncovered until the liquid reduces.
Serve hot together with Milan Style Risotto.
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