Ingredients
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1/4 cup flour
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salt and pepper
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6 pieces veal shanks, 1/2-pound each
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1/3 cup olive oil
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3 tablespoons butter
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2 large carrots, peeled and sliced
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1 large onion, diced
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2 stalks celery, sliced
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1 tablespoon garlic, chopped
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2 bay leaves, crushed
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3 tablespoons fresh marjoram or 1 tablespoon dried marjoram
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1 cup fresh parsley, chopped
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1 lemon, rind of, grated
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1 1/2 cups dry white wine
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1 1/2 cups chicken broth
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4 teaspoons fresh parsley, chopped
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2 teaspoons lemon zest
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1 (19 ounce) can Italian plum tomatoes, drained, coarsely chopped
Instructions
- Combine flour, salt and pepper in a plastic bag.
- Add veal shanks and coat with flour mixture.
- Heat oil in a large skillet and brown veal on both sides.
- Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
- Saute for 5 minutes.
- Add wine and continue cooking for 5 minute more.
- Stir in tomatoes and broth.
- Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
- Garnish with gremolata.