This Lombard classic is beef or veal shank slow-cooked until meltingly tender, and then served with a savory sauce and a contrasting zippy lemon gremolata. It is traditionally served with the beautiful golden Risotto Milanese.
1 hour, 30 minutes
1 hour, 50 minutes
3 lbBeef or Veal Shanks
1⁄2 cVeal Stock or Chicken Stock
1Plum Tomato (peeled, seeded, and diced)
Preheat the oven the 300.
In a braising pan, heat the butter and saute the onion until soft.
Each shank is surrounded by a membrane. Cut this with scissors or a knife, or else it will shrink during cooking and deform the meat.
Dredge the shanks in flour and then brown them on both sides in the pan with the onions.
Add the stock and tomato and bring to a simmer.
Put it in the oven and cook, covered, for about 90 minutes.
Make the gremolata by mincing together the lemon zest, parsley, and garlic.
When the meat is done, put the now-thickened cooking juices on a serving platter, ladle a little on top, and then put the gremolata on top of eveything and serve hot with the risotto.