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Braised veal shanks with sicilian olives and gremolata
Braised veal shanks with sicilian olives and gremolata
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Prep Time:
5 minutes
Cook Time:
205 minutes
Total Time:
210 minutes
Spice up veal shanks with zesty gremolata.
Ingredients:
  • 40g unsalted butter
  • 2 onions, thinly sliced
  • 18.20 gm olive oil
  • 4 veal shanks (see note)
  • 1 cinnamon quill
  • 1/2 tsp ground allspice
  • 40.00 ml marjoram leaves
  • 1 bay leaf
  • 250ml white wine
  • Finely grated zest of 1 lemon
  • 750ml chicken stock
  • 125.00 ml Sicilian green olives (see note) or other large green olives
  • 1 garlic clove, crushed
  • 125.00 ml chopped flat-leaf parsley leaves
  • Finely grated zest of 2 lemons
Instructions:
  • Preheat the oven to 160°C for the perfect baking environment.
  • In a large flameproof casserole over medium heat, melt the butter until sizzling. Add the sliced onion and sauté for 3-4 minutes until tender. Remove from the casserole and keep aside for later use.
  • Heat olive oil in a pan and sear the veal shanks for 5 minutes until browned. Add back the onion, then sprinkle in cinnamon, allspice, marjoram, bay leaf, white wine, and lemon zest. Pour in chicken stock, bring to a boil, cover, and braise in the oven for 2 1/2 hours. Stir in Sicilian olives and continue cooking covered for 30 minutes until veal is tender and nearly falling off the bone.
  • Prepare the gremolata by mixing crushed garlic, fresh parsley, and lemon zest in a bowl, then keep it aside for later use.
  • Present the braised veal topped with flavorful gremolata.

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