Ingredients
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four 7–8 oz (200–250 g) Veal Shanks
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Salt
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freshly ground Black Pepper
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¼ cup (60 ml) all-purpose Flour
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3 Tbsp (45 ml) Olive Oil
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1 small Onion
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1 large Celery
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1 small Carrots
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2–3 Garlic
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2 tsp (10 ml) dried Sage
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28 oz (796 ml) can diced Tomato
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½ cup (125 ml) dry White Wine
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2 Tbsp (30 ml) Tomato
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1 Bay Leaf
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6 sprigs Italian Parsley
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1 Garlic
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1 tsp (5 ml) grated Lemon Zest
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1 tsp (5 ml) grated Orange Zest
Directions
This succulent, slow-cooked veal shank is sprinkled with gremolata, a palate-awakening parsley, citrus zest and garlic mixture. I like to serve this with something that will blend tastily with the sauce, such as creamy polenta or Saffron Risotto.
Steps
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1
Done
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Season the veal with salt and pepper, then coat in the flour, shaking off any excess. Place the oil in a large skillet and set over medium-high heat. When hot, add the veal and brown deeply on both sides. Set the veal in your slow cooker. |
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2
Done
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Add the onion, celery and carrot to the skillet and cook for 2 to 3 minutes. Add the garlic and sage and cook for 1 minute more. Add the diced tomatoes, wine, tomato paste and bay leaf, bring to a simmer and pour over the veal. Cover and cook the veal on the low setting for 7 to 8 hours, or until very tender. |
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3
Done
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For the gremolata, finely chop the parsley, sliced garlic clove, lemon zest and orange zest together. |
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4
Done
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To serve, carefully lift the veal shanks out of the slow cooker and set 1 on each of 4 plates. Skim off any fat from the sauce, then taste and add salt and pepper, if needed. Top the veal with some of the sauce and sprinkle with gremolata to serve. |
