These veal shanks are slow cooked until meltingly tender. The sauce is delicious fragrant and full-bodied.
8-9 lb. cross-cut veal shanks, 1 1/2-in. thick
1/4 cup olive oil
2 tsp. salt
2 cups chopped onions
1 cup finely chopped carrots
2 tbsp. minced fresh garlic
3 1/4 cups canned plum tomatoes, undrained, crushed
2 cups dry white wine
2 tsp. dried basil leaves
2 tsp. oregano leaves
1/4 cup chopped fresh parsley
2 tbsp. lemon zest
2 tsp. minced fresh garlic
1. Preheat oven to 325°F. Brown veal shanks in oil in batches. Remove shanks from pan; season with salt.
2. Sauté onions, carrots, and garlic in drippings in same pan, 6-8 min, or until tender. Stir in tomatoes, wine, basil and oregano; return shanks to pan. Bring to a boil; cover tightly. Cook in 325°F oven 1 1/2 hours or until veal is tender.
3. Remove shanks from pan; keep warm. Degrease cooking liquid; reduce until slightly thickened; keep warm.
4. For gremolata: Mix parsley, lemon zest, and garlic.