• 2 ounces pancetta, cubed
• 6 tablespoons unsalted butter
• 4 veal shanks
• 1/4 cup flour
• salt and pepper
• 1 cup dry white wine
• 1 carrot, minced
• 1 onion, minced
• 1 celery stalk, minced
• 2 tomatoes, peeled, seeded, and chopped
• 1/2 cup chicken or beef broth
• 1 bunch Italian parsley, leaves only, chopped
• 1 garlic clove, minced zest of 1/2 lemon, chopped

Cook the pancetta in the butter in a large pan until it is golden. Dredge the veal shanks in the flour, shaking off the excess, and add them to the pan. Let them brown, turning once (about 8 minutes per side), and season with salt and pepper. Deglaze with the wine; when the wine has evaporated add the carrot, onion, and celery, and continue to cook over medium heat for about 10 minutes, or until the onion is golden. Stir in the tomatoes, cover, and cook for 1 hour and 15 minutes, or until the veal is tender and the meat begins to come away easily from the bone, adding 1 tablespoon of broth at a time as needed to keep the sauce from drying up. Meanwhile, combine the parsley, garlic, and lemon zest. Sprinkle the parsley mixture (this is called a gremolata) over the veal, and cook 10 more minutes. Serve hot, preferably with risotto alla milanese or polenta. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes