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
4 T Butter
1 Onion (sliced)
3 lb Beef or Veal Shanks
1⁄4 c Flour
1⁄2 c Veal Stock or Chicken Stock
1 Plum 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.
La Cucina, The Regional Cooking of Italy