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🍽️ Tender Braised Veal Shanks with Gremolata

864 kcal · 30 min · 4 servings

Tender Braised Veal Shanks with Gremolata Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the veal shank slices under running water and pat them dry with a kitchen towel.
  2. 2. Make small cuts into the fat edges of the meat slices with a sharp knife to prevent them from curling up during cooking.
  3. 3. Peel the onions and garlic and chop both ingredients very finely.
  4. 4. Blanch the tomatoes by pouring boiling water over them, then immediately shock them in cold water and peel off the skins.
  5. 5. Quarter the cored tomatoes and finely chop the flesh.
  6. 6. Coat the veal slices in flour so that they are lightly dusted all over.
  7. 7. Fry the meat slices in batches in hot oil, searing them well on each side until brown.
  8. 8. Remove the seared meat from the pan and set it aside.
  9. 9. Add the butter to the remaining frying fat in the pan.
  10. 10. Add the chopped onions and garlic and sauté them briefly.
  11. 11. Deglaze the mixture with the wine and let the liquid reduce by half.
  12. 12. Stir the chopped tomatoes and veal stock into the sauce.
  13. 13. Place the seared veal slices back into the pan on top of the sauce.
  14. 14. Cover the pan and braise the meat on low heat for 1.5 hours.
  15. 15. Season the braised dish to taste with salt and pepper at the end.
  16. 16. Wash the lemons thoroughly and pat them dry.
  17. 17. Grate the fine zest from the lemons.
  18. 18. Wash the fresh herbs and chop them finely.
  19. 19. Peel the garlic for the gremolata and press it through a garlic press.
  20. 20. Mix the lemon zest, chopped herbs, and pressed garlic in a bowl.
  21. 21. Sprinkle the finished gremolata over the hot meat just before serving.

Nutrition per serving