A Milanese speciality, translates to "bone with a hole"- In reference to the marrow hole at the centre of the veal shanks. Traditionally served with saffron risotto and gremolata...
Ingredients: 4 Veal Shanks (Seasoned)
1 Onion (Peeled & Roughly Chopped)
2 Celery Sticks (Roughly Chopped)
2 Carrots (Peeled & Roughly Chopped)
2 Bay Leaves
1 Cinnamon Stick
4 Sprigs of Thyme
150ml White Wine
400ml Veal or Chicken Stock
1 Tablespoon Parsley (Finely Chopped)
1 Lemon (Zest Only)
1 Clove of Garlic (Finely Chopped)
Method:
1. In a large casserole pan add a tablespoon of vegetable oil and on a high heat get the pan to a point of smoking. Once at this stage fry the seasoned veal shanks until they are browned evenly on each side.
2. Remove the shanks, before adding a further tablespoon of oil, to fry the onions, celery, carrots, bay leaves, cinnamon and thyme on a medium heat.
3. After 10 minutes of cooking, add the shanks back in to the casserole pan and add the white wine. Once reduced by half add the passata and stock. Allow the casserole to get up to a simmer, before reducing the heat to low.
4. Braise for 4-5 hours or until the veal starts to fall off the bone.
5. To make the gremolata, combine the parsley, lemon zest and garlic in a bowl.
6. To serve, season the casserole and discard the cinnamon stick, bay leaves and thyme. Distribute 1 veal shank per person and spoon some of the gremolata on top of each shank before pouring some of the braising liquor over the top.
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