🍳 Instructions
- Prep the veal: Pat dry and season with salt and pepper. Dredge in flour.
- Sear: Heat olive oil in a heavy pot. Brown veal shanks on all sides, then set aside.
- Sauté vegetables: In the same pot, cook onion, carrot, celery, and garlic until soft.
- Deglaze: Add wine and scrape up browned bits. Stir in tomato paste, stock, bay leaves, and thyme.
- Braise: Return veal to pot. Cover and simmer gently for 1.5–2 hours until meat is tender.
- Make gremolata: Mix lemon zest, garlic, and parsley. Sprinkle over the dish before serving.
🍽️ Serving Suggestions
Traditionally served with Risotto alla Milanese, but mashed potatoes or creamy polenta work beautifully too.
Want a slow cooker version or beef substitute? I’ve got those too
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