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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | clove | garlic minced | 1/4 | cup | parsley, chopped | 1 1/2 | tablespoons | Lemon zest | 2 | anchovies | filets, anchovy | 1 | tablespoon | olive oil | 1/4 | cup | all-purpose flour | 1 | teaspoon | salt | 1 | teaspoon | black pepper | 2 | pounds | veal | 3 | tablespoons | olive oil | 4 | tablespoons | butter | 1 | large (7-1/4\" to 8-1/2\" long) | Carrots | 1 | medium (2-1/2\" dia) | Onion, chopped | 2 | clove | garlic minced | 4 | fliud ounces | white wine | 3 1/2 | cups | Tomatoes, red, ripe, canned, whole, no corn syrrup and no salt added | 2 | tablespoons | orange peel, raw | 1/4 | teaspoon | saffron | 1 1/2 | teaspoons | basil | 1/4 | cup | parsley, chopped | 2 | cups | chicken stock, low salted | 1/2 | teaspoon | salt | 1/2 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Set the oven to bake and preheat to 325 degrees. Prepare the Gremolata and set aside. | | 2 | Heat the oil in a braising pot over a medium-high heat. Liberally season the veal with salt and pepper then lightly flour the shanks. Brown the shanks on all sides, including edges. Remove the shanks once browned and cover with foil. | | 3 | Discard the oil from the braising pan, and add the butter. Once melted, add the carrot and onion and sauté until soft. Add the garlic and cook for 1-2 more minutes. Increase the heat to high and deglaze the pan with the wine, reducing the wine by half. Add the tomatoes, orange rind, saffron, basil, parsley and stock, bringing to a boil. Reduce to a simmer, and return the shanks to the pot. | | 4 | Place an inverted lid of foil in the pot, then a piece of parchment paper. Put the lid on th spot, and then braise the shanks at 325 degrees in the over for 2 - 2-1/2 hours or until the meat is soft and just about falling off the bone. Carefully remove the shanks to a platter and cover with foil. | | 5 | Put the pot with the juices on a medium heat, and reduce the cooking juices until the sauce is slightly thickened. and half the Gremolata to the pot, and simmer for 5 more minutes. Remove the orange rinds, season to taste and pour the sauce over the shanks on the platter, then garnish with the remaining Gremolata. |
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