Ingredients
- Gremolada:
- This recipe makes 6 servings
- 6 thick pieces (1-1/2 inch/4 cm) veal hind shank, (about 3-1/2 lb/1.75 kg)
- 2 tbsp (25 mL) all purpose flour
- 1/2 tsp (2 mL) each of salt and pepper
- 2 tbsp (25 mL) olive oil, (approx)
- 1 cup (250 mL) chopped onions
- 1 cup (250 mL) chopped carrots
- 2/3 cup (150 mL) chopped celery
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) dried sage
- 1/2 tsp (2 mL) dried rosemary
- 3/4 cup (175 mL) dry white wine
- 1-1/2 cups (375 mL) canned tomatoes, coarsely chopped
- 1/2 cup (125 mL) beef broth
- 2 bay leaves
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tbsp (15 mL) grated lemon rind
- 1 minced clove of garlic
Preparation
Step 1
Cut six 24-inch (60 cm) lengths of kitchen string; wrap each twice around each shank and tie firmly. On plate, combine flour and half each of the salt and pepper; press in shanks, turning to coat. Reserve any remaining flour mixture.
In large Dutch oven, heat oil over medium-high heat; brown shanks, in batches if necessary and adding up to 1 tbsp (15 mL) more oil if necessary. Transfer to plate. Drain fat from pan.
Add onion, carrot, celery, garlic, thyme, sage and rosemary to pan; cook over medium heat, stirring often, for 10 minutes. Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute. Add wine, stirring and scraping up brown bits. Bring to boil; boil until reduced by half, about 2 minutes.
Stir in tomatoes, broth, bay leaves and remaining salt and pepper. Nestle in shanks; bring to boil. Cover and cook in 350°F (180°C) oven, basting every 30 minutes, for 1-1/2 hours. Turn shanks and cook, uncovered and basting twice, until tender, about 30 minutes.
Transfer shanks to serving platter; cut off string and keep warm. Place pan over medium-high heat; boil gently, stirring, until desired thickness, about 5 minutes. Discard bay leaves. Pour over shanks.
Gremolada:
Meanwhile, in small bowl, stir together parsley, lemon rind and garlic; sprinkle over shanks.
Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes. Serve with lettuce on burgers in buns.
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