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Braised Italian veal shank. Another World famous dish taken from one of the least expensive cuts of meat, and elevated to a feast fit for Royalty. It seems to be lately that the poor man's dinner becomes the wealthy man's desire and the price goes up. Used to be pet food and now you can't afford it. .

This is truly a very tasty and succulent dish. A true pleasure to cook and an honor to serve. Along with the lowly braised lamb shank, the braising of these two cuts of meat from the lower leg bone of the Calf and the Lamb are an epicurean delight.

INGREDIENTS:Yield: 6 to 8 servings
●  6 pounds veal shanks, cut into 2 inch pieces, tied with string, if necessary  (Best so it doesn't fall
    apart on you)

●  Flour, for dredging 

●  Salt and pepper 

●  ¼ cup olive oil 

●  3 tablespoons butter 

●  2 cups minced onions 

●  ⅔ cup chopped celery 

●  ½ cup chopped carrot 

●  1 tablespoon minced garlic 

●  1 cup dry white wine 

●  1 to 2 cups beef broth 

●  2 tablespoons basil leaf chiffonade 

●  1 teaspoon dried thyme 

●  1 teaspoon fresh rosemary leaves, crushed 

●  1 bay leaf 

●  2 cups drained chopped canned tomatoes


●  ¼ cup minced Italian flat leafed parsley 

●  4 teaspoons grated lemon peel 

●  1½ teaspoons finely-minced garlic


1.  Preheat oven to 325°F.   Dredge veal in flour, shaking off excess and season with salt and pepper. 

2.  Heat oil in a large skillet set over moderately high heat until hot, add veal, and cook it, in batches,
     until browned on all sides. Transfer veal after it browns to a platter.
3.  Meanwhile in a large casserole or Dutch oven set over moderate heat melt butter, add onions, celery,
     carrot and garlic and cook, stirring occasionally, for 5 minutes.

4.  Transfer veal to casserole along with any accumulated juices. Pour off fat from skillet and deglaze
     with wine, scraping up any brown bits clinging to bottom. Add deglazing liquid to casserole along
     with remaining ingredients. 

5.  Bring liquid to a boil on top of stove. Cover and braise in oven for 1½ hours, or until veal is very

6.  Transfer veal to an ovenproof platter, return it to oven and bake for 15 minutes more, or until deep
     brown and glazed. Skim fat from cooking liquid, strain it into a saucepan and reduce over high heat,
     stirring often, until lightly thickened.

7.  Make gremolata: In a bowl combine all ingredients.

8.  To serve, arrange veal on platter, spoon sauce over veal and sprinkle with gremolata.

9.  Serve over your favorite, risotto,  noodles,  mashed potatoes,  polenta or other starch dish.

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