Braised Veal Shank

By LoriCaputo

Ingredients

• 2 oz. pancetta, cubed
• 6 tbs. butter
• 4 veal shanks
• ¼ cup flour
• Salt and pepper
• 1 cup dry white wine
• 1 carrot, minced
• 1 onion, minced
• 1 celery stalk, minced
• 2 tomatoes, peeled, seeded and chopped
• ½ cup beef broth
• 1 bunch Italian parsley, minced
• 1 garlic clove, minced
• Zest of 1 lemon, minced

Preparation

Step 1

Cook the pancetta in butter until golden and set aside. Dredge shanks in flour and cook until golden, about 8 minutes per side. Add the salt, pepper, and wine. When wine evaporates add the carrot, onion, and celery. Cook mixture 10 minutes then add the tomatoes and simmer 1 hour and 15 minutes, until vegetables are tender. Add broth if needed. Mix parsley, garlic, and lemon zest. Sprinkle parsley mix and cooked pancetta over the veal and cook an additional 10 minutes.