- 3 tablespoons [45 g] butter
- 1 clove garlic, crushed
- 3 pounds [1.4 kg] veal shanks, with bone and marrow, in 2 inches [5 cm] lenghts
- 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 parlsey
- 1 teaspoon [5 mL] finely choppedl emon rind
- 1/2 anchovy fillet, finely chopped [optional]
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- 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.
- Add wine and simmer for approximately 5 minutes, turning veal constantly.
- Add broth, thyme and bay leaf.
- Cover and bake in the center of preheated oven for 2 hours.
- Combine gremolata finely chopped garlic, parsley, lemon rind and anchovy fillet; blend well.
- 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.
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