This is a great dish that I love making in the cooler months. Its richness warms the soul and the brightness of the gremolata wakes the whole dish up. Like with all braises don't forget to baste like a madman..errr person!!!
Recipe courtesy of Michael Symon
Print
Total:
4 hr 30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Braised Veal Shanks:
  • 2 tablespoons olive oil
  • 4 cross-cut veal shanks (about 1 pound each)
  • All-purpose flour, for dredging
  • 2 1/2 cups sliced onion
  • 2 cups chopped carrot
  • 2 cups sliced celery
  • 1 tablespoon coriander seeds
  • Salt
  • 12 sprigs fresh thyme
  • 4 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 Fresno chile, quartered
  • 1/4 cup tomato paste
  • 1 cup dry red wine
  • 8 cups chicken stock
  • Freshly cracked black pepper
Gremolata:
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced

Directions

Watch how to make this recipe.

Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Dredge the shanks in the flour, making sure to get off any excess. Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side. Transfer to a plate. If browning in batches, repeat with the remaining shanks. Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine, scraping to deglaze the pan. Add the chicken stock and a pinch of salt and black pepper. Taste the simmering braising liquid at this point; it should taste seasoned. Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours.

For the gremolata: When almost ready to serve, combine the parsley, olive oil, lemon zest and juice, salt and garlic in a small bowl. Stir to combine. To serve, remove the shanks to a serving platter and spoon the sauce and braising vegetables over the top of them. Sprinkle with a little bit of sea salt and garnish with gremolata.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Braised Oxtail

Recipe courtesy of Russell Simmons

Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Veal Pizzaiola

Recipe courtesy of Chef Vola's Restaurant

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Lamb Shank Ragu with Cheesy Gnudi

Recipe courtesy of Kelsey Nixon

Braised Pork Tacos

Recipe courtesy of Rachael Ray

Braised Pork Belly Bao

Recipe courtesy of Ching-He Huang

Braised Cabbage

Recipe courtesy of Michael Symon

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here