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Braised Veal Shanks Milan Style

Global.Potpourri's picture
  Veal shanks/Beef shanks 4 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 3 Tablespoon
  Onion 1 Medium, chopped
  Carrot 1 Medium, chopped
  Stalk celery 1 , chopped
  Garlic 1 Clove (5 gm), chopped
  Bay leaf 1
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Instant beef bouillon 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Gremolata 1⁄4 Cup (4 tbs)

Trim excess fat from veal shanks if necessary.
Coat veal with flour.
Cook veal in oil in Dutch oven over medium heat until brown on all sides, about 20 minutes.
Drain excess fat.
Add remaining ingredients except Gremolada.
Heat to boiling; reduce heat.
Cover and simmer until veal is tender, 1 1/2 to 2 hours.
Arrange veal and vegetables on platter.
Skim fat from broth; pour broth over veal.
Sprinkle with Gremolada if desired.
Serve with Rice Milan Style , or hot cooked spaghetti if desired.

Recipe Summary

Main Dish

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Braised Veal Shanks Milan Style Recipe