Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | All-purpose flour |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 4 \N | Veal shanks ( 2 inches thick) (up to 6) |
| 5 tablespoons | Olive oil |
| 1 teaspoon | Italian seasoning |
| ½ teaspoon | Sage |
| 1 medium | Onion, chopped |
| 1 \N | Garlic clove, minced |
| 2 \N | Carrots, sliced |
| 1 \N | Celery stalk, cut in 1/2 inch slices |
| 1½ cup | Dry white wine or chicken broth |
| 1 can | (10-3/4 oz) condensed chicken broth |
| 2 tablespoons | Tomato paste |
| 2 \N | Garlic cloves, minced |
| 1½ tablespoon | Chopped parsley |
| 1 tablespoon | Grated lemon peel |
GREMOLATA
Combine flour, salt and pepper; dredge meat. In a large skillet, heat the oil on high. Brown meat on all sides. Lay the shanks flat in a Dutch oven or oblong baking dish and sprinkle with Italian seasoning and sage. Combine onion, garlic, carrots and celery. Sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 for 2 hours or until fork-tender. Just before serving, combine Gremolata ingredients; sprinkle over each shank. Serve immediately.
Yields 4-6 servings.
Posted to EAT-L Digest 2 November 96 Date: Sun, 3 Nov 1996 16:03:58 -0600 From: Pam and KerryAnn Cobb <priss@...>