Ingredients
4 Servings
| 8 | veal shanks, 1" thick | |
| 1 cup | all-purpose flour | |
| salt and pepper to taste | ||
| 3 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | onion, chopped | |
| 1 | carrot, finely chopped | |
| 1 | celery stalk chopped | |
| 2 Tbsp | garlic, minced | |
| ½ tsp | dried basil | |
| ¼ tsp | dried thyme | |
| 2 | bay leaves | |
| 2½ Tbsp | fresh parsley, chopped | |
| 1 cup | dry white wine | |
| 1 cup | chicken stock | |
| 1 | 796 ml can Ground Pastene Kitchen Ready Tomatoes | |
| 1 | orange, zested | |
| 1 | lemon, zested | |
| ¼ cup | fresh basil, chopped |
Directions
Prep time: 20 minutes | Cook time: 2 hours
- Preheat oven to 350°F.
- Season veal shanks with salt and pepper and dredge lightly in the flour.
- In a large Dutch oven, heat olive oil over medium heat. Add half the veal and brown 5 minutes on each side. Remove and repeat for the remaining veal. Remove from the Dutch oven and set aside.
- Add onion, carrot, celery, garlic, dried basil, dried thyme, bay leaves, and parsley to the Dutch oven. Cook 2 minutes at medium-high heat. Pour in wine and continue cooking for 4 minutes.
- Return veal shanks to the Dutch oven and add tomatoes, and chicken stock. Cook in the oven, covered, at least 1 ½ hours, or until the veal is very tender.
- While the veal is in the oven, combine the zest of 1 orange and 1 lemon with ¼ cup chopped fresh basil in a bowl.
- When the veal is done, sprinkle the zest/basil gremolata over the veal and serve immediately.
