Yield: 1 Servings
|¾ cup||Unpitted brine-cured green olives; (preferably cracked)* rinsed well|
|5 pounds||2-inch-thick veal shanks; (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone|
|All-purpose flour for dredging|
|2 tablespoons||Olive oil|
|1 tablespoon||Unsalted butter|
|1||Medium-large onion; halved lengthwise and sliced thin|
|2 larges||Garlic cloves; minced|
|1||Anchovy fillet; chopped|
|5||3-by-1/2 inch strips fresh lemon zest|
|1½ tablespoon||Drained bottled capers|
|1 tablespoon||Finely chopped fresh rosemary leaves OR 1 teaspoon dried; crumbled|
|1½ cup||Dry white wine|
|1½ cup||Low-salt chicken broth|
|¼ cup||Finely chopped fresh parsley leaves|
|1 tablespoon||Freshly grated lemon zest|
|1½ teaspoon||Minced garlic; or to taste|
FOR GREMOLATA ACCOMPANIMENT
Make Braised Veal Shanks: Preheat oven to 425øF.
Pit ¼ cup olives and chop fine. Lightly crush remaining ½ cup olives with side of a large knife.
Pat veal shanks dry between paper towels and season with salt and pepper.
Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy skillet heat 1 tablespoon oil and butter over moderately high heat until foam subsides and brown tops and bottoms of shanks in batches, about 2 minutes on each side. Transfer shanks as browned to a flameproof roasting pan.
Wipe out skillet and add remaining tablespoon oil. Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add garlic and anchovy and cook, stirring, 1 minute. Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes. Add broth and crushed olives and bring to a boil.
Pour broth mixture over shanks and cover tightly with foil. Braise shanks in oven 2 hours, or until meat is tender. Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.
Reduce oven temperature to 325øF.
Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven. Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest. Let liquid stand until fat rises to top and skim and discard fat. (There should be about 1½ cups liquid. If necessary, in a saucepan boil liquid until it is reduced.) Add reserved solids to liquid and pour over shanks.
Serve shanks sprinkled with gremolata and garnished with caper berries.
Make Gremolata: In a small bowl toss all ingredients together well. Makes about ⅓ cup.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 26, 1998