Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Tie the veal shanks if needed so they hold together. Season with salt and black pepper and dust with flour.
- Brown the shanks in olive oil and butter. Set aside. Soften the onion in the same pot.
- Deglaze with white wine. Return the shanks, add beef broth to come halfway up, cover and simmer 55 to 70 minutes, turning once.
- Chop parsley with garlic cloves and lemon zest for the gremolata.
- Uncover to reduce the juices. Stir in the gremolata off the heat and serve.
Shopping tip
Ask the butcher for 4 cross-cut veal shanks with marrow. Beef shank is the usual substitute if veal is missing. Serve with risotto alla milanese if you are cooking both.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.