WEEKDAYS 1e|12c|p

Veal Osso Bucco by Michael Symon

545 Braised Veal Shank with Gremolata
Slow and low makes for a meal that's fork tender
skill level
Moderate
time
Over 120min
servings
8
cost
$$$
Contributed by :
Slow and low makes for a meal that's fork tender
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ingredients
  • 1 Veal Shank
  • Kosher Salt and Freshly Ground Pepper
  • All-Purpose Flour (to dust the shank)
  • Olive Oil
  • 1 tablespoon Unsalted Butter 
  • 1 Medium Onion (sliced)
  • 3 Garlic Cloves (smashed)
  • 1 Salt Packed Anchovy (rinsed and chopped)
  • Zest of 2 Lemons
  • 3 sprigs Rosemary
  • 1 1/2 cups White Wine
  • 1 1/2 cups Chicken Stock
  • 1 1/2 tablespoons salt packed capers rinsed
  • 3/4 cup Brine Cured Green Olives
  • Gremolata
  • 1/4 cup Mint Leaves (chiffonade)
  • 1/4 cup Parsley Leaves (chiffonade)
  • 1/2 Lemon (zested)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the oven to 275°F.
  • 2
    Olives
    To make the Veal, lightly crush the Olives with the side of a large knife and discard the pits. Finely chop a third of them and set aside.
  • 3
    1 Veal Shank
    Kosher Salt
    Freshly Ground Pepper
    All-Purpose Flour (to dust the shank)
    Olive Oil
    1 tablespoon Unsalted Butter
    1 Medium Onion (sliced)
    3 Garlic Cloves (smashed)
    1 Salt Packed Anchovy (rinsed and chopped)
    Zest of 2 Lemons
    1 1/2 tablespoons salt packed capers
    3 sprigs Rosemary
    1 1/2 cups White Wine
    1 1/2 cups Chicken Stock
    Pat the Veal Shanks dry with paper towels and season with Salt and Pepper. Dust the Shank with Flour and shake off any excess. In a large Dutch oven over medium-high heat, heat a few tablespoons of Olive Oil with the Butter and deeply sear the Shank on all sides. Remove from the pan and add the Onion and cook until browned and slightly softened (about 5 minutes). Add the Garlic and Anchovy and cook 1 minute, then add the Olives, Lemon Zest, Capers, Rosemary, and Wine and simmer for 5 minutes. Add the Stock and bring to a boil. Reduce to a simmer, put a lid on the Dutch oven and transfer to the oven.
  • 4
    Cook for 4 to 6 hours, until meat is very tender.
  • 5
    1/4 cup Mint Leaves (chiffonade)
    1/4 cup Parsley Leaves (chiffonade)
    1/2 Lemon (zested)
    Olive Oil
    Make the Gremolata by mixing together the Mint, Parsley, Lemon Zest, a splash of Olive Oil and a pinch of Salt.
  • 6
    Garnish the Shank with the Gremolata to serve.
 
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