How to Prepare
Veal shanks (8 – 12 oz. each) (4)
Beef or veal broth (2 cups)
Flour (1 ½ cups)
Golden onions (medium) (2 chopped)
San Marzano tomatoes (2 cups)
Carrots (½ cup – chopped)
Celery (½ cup – chopped)
Pancetta (4 – 5 oz.)
Garlic (3 – 4 cloves – finely chopped)
Unsalted butter (3 – 4 tbsp.)
Rosemary (1 tsp. – heavy)
Thyme (1 tsp. – heavy)
White wine (1 – 1 ½ cups)
Cinnamon (¼ – ½ tsp.)
Freshly ground black pepper
Vito & Joe’s Extra Virgin Olive Oil
Parsley (¼ cup – finely chopped)
Garlic (3 cloves – finely chopped)
- In a large bowl, mix the flour, 1 tablespoon of sea salt and1 tablespoon of fresh ground black pepper.
- Sprinkle salt and pepper on the veal shanks and press into the meat.
- Flour each piece, covering each of them entirely.
- Heat a Dutch oven or a cast-iron pan on the stovetop.
- Coat the bottom with 1/3 of a cup of Vito & Joe’s Extra Virgin Olive Oil.
- Add in the butter.
- When the pan is hot, place the veal shanks in the pan with tongs.
- Sear each side until brown and caramelized.
- Remove from the pan onto a plate.
- Turn the heat to medium.
- Add the onions to the pan and cook down for 2 -3 minutes.
- Add the chopped pancetta and garlic. Stir.
- Cook until browned.
- Add the wine, celery, carrots, rosemary, thyme and cinnamon.
- Cover and cook for 5 -6 minutes.
- Place the veal back in the back.
- Pour in the beef or veal broth.
- Add in the tomatoes.
- Gently mix everything together with the tongs.
- Cover loosely so that steam can escape.
- Cook for 3 hours in low heat.
- Check periodically.
- Prepare the Gremolata:
- Peel a whole lemon and mince the peel.
- Add to a bowl with the chopped parsley and garlic. Stir.
- After cooking the veal, uncover the pan.
- Add enough gremolata to cover the veal and place the cover back on.
- Remove the pan from the heat and let it sit for a few minutes.
- Place the veal on a platter. Pour the sauce from the pan into a bowl.
- Serve on top of polenta or risotto.
- Ladle the sauce on top for finish. Enjoy!