INGREDIENTS

INSTRUCTIONS

1    -
Season the veal shanks with salt and pepper and dredge in the flour,
shaking off excess.  In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil
over mod-high heat. Brown the veal shanks, adding additional butter and oil
if necessary.  Transfer the shanks as they are browned to a platter. Add
wine to the skillet, boil the mixture, deglazing the pan, until the liquid
is reduced to about a half cup. Reserve in a small bowl. In a flameproof
casserole just large enough to hold the veal shanks in one layer, cook the
onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over
mod-low heat, stirring occasionally, until the veggies are softened. Add
the shanks and any accumulated juices to the casserole. Add the wine
mixture, and enough broth to almost cover the shanks. Spread the tomatoes
over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh
thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to
a simmer over moderately high heat. Braise the mixture, covered, in the
middle of a preheated 325f oven for 2 hours, or until the veal is tender.
Transfer the veal to an ovenproof serving dish with a slotted spoon.
Discard the strings and keep the shanks warm. Strain pan juices into a
saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15
minutes or until reduced to about 3 cups. Baste the shanks in some of the
reduced juices, and bake them, basting 3-4 more times, for 10 minutes or
until the shanks are glazed. In a bowl, stir together the parsley, zest,
and garlic. Sprinkle the shanks with the gremolata and pour some juice
around and over them. Serve the remaining juices alongside in a boat. a
1974    Gourmet Mag. favorite
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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