- 3 tablespoons [45 g] butter
- 1 clove garlic, crushed
- 3 pounds [1.4 kg] 2-inch [5-cm] long pieces veal shanks [bone and marrow]
- Flour
- Ground pepper
- Salt
- 1 cup [250 mL] dry white wine
- 1 1/4 cup [310 mL] chicken broth
- 1 sprig fresh thyme
- 1 bay leaf
Gremolada
- 1 small garlic clove, finely chopped
- 2 tablespoons [30 mL] freshly finely chopped parsley
- 1 teaspoon [5 mL] finely chopped lemon rind
- 1/2 anchovy fillet, finely chopped [optional]
|
- Preheat oven to 325°F [160°C].
- Into a heavy frypan or a casserole large enough to hold all meat lying flat in 1 layer, heat butter.
- Saute garlic briefly.
- Coat veal with flour; brown meat on both sides.
- Sprinkle with pepper and salt; discard garlic.
- Pour in wine and leave to simmer for approximately 5 minutes, stirring.
- Mix in chicken broth, thyme sprig and bay leaf.
- Cover and bake in the center of preheated oven for 2 hours.
- Combine gremolada finely chopped garlic, parsley, lemon rind and anchovy fillet until well blended.
- Fifteen minutes before serving, remove casserole from oven; sprinkle mixture with gremolada.
- Mix well into hot liquid and return casserole to oven for 15 minutes more.
- Serve.
|
