INGREDIENTS

INSTRUCTIONS

Dredge veal shanks in flour and saute in a mixture of butter and oil in
large, heavy frying pan. Season with salt and pepper and transfer to
three-quart casserole. Use pan drippings and frying pan, saute onion,
carrots, celery and garlic for about six minutes or until softened but not
browned. Add wine and boil until it almost evaporates. Add stock and simmer
for five minutes. Season with salt and pepper and pour mixture evenly over
meat in casserole. Add bay leaves, one at each side of the casserole. Cover
and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours.
Five minutes before end of baking time, add Gremolata topping. Gremolata
Topping Combine in a cup three tablespoons chopped fresh parsley, one
tablespoon grated lemon rind, one tablespoon grated orange rind, and one
teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of
Emilia Romagna in north-east Italy is to accompany this veal dish with
short-grain rice that's fried in butter and olive oil and simmered in meat
stock. Sometimes she serves it with fettucine with butter and Parmesan
cheese. From The Gazette, 91/01/30.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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