| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | Servings | |
INGREDIENTS
| 4 | Veal shanks (up to 6) | |
| 3 | tb | Olive oil |
| 2 | tb | Minced onion |
| 2 | ts | Minced garlic |
| 2 | ts | Dried basil |
| 2 | ts | Dried oregano |
| 2 | ts | Dried crushed dried rosemary |
| 2 | Bay leaves | |
| 1/2 | c | Red wine |
| 1/2 | c | Tomato sauce |
| 1 | c | Beef broth |
| 2 | tb | Tomato paste |
| 3 | tb | Parsley, minced |
| 1 | tb | Grated lemon rind |
| 2 | Cloves garlic, minced |
INSTRUCTIONS
GREMOLATA Gremolata: mix ingredients and reserve. Source: St Mary Mead Archives Flour, then brown shanks in olive oil. Remove shanks from pan, pour off excess fat, and saute onions and garlic for about 2 minutes on medium-high heat. Put shanks back into pan. Add rest of ingredients (except for tomato paste), cover, and simmer for about 1-1/2 hours. If sauce is not the consistency you wish, add tomato paste. Five minutes before serving, sprinkle gremolata over the top of the shanks. Posted to JEWISH-FOOD digest V97 #063 by Brian Mailman <bmailman@hooked.net> on Feb 25, 1997.
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