Easy Italian Recipes

 MAKES 6-8 SERVINGS

- 3/4 cup (4 oz/125 g) allpurpose (plain) flour
- Sea salt and freshly ground pepper
- 6 veal shanks, about 6 lb (3 kg) total weight, each about 1 inch (2.5 cm) thick
- 3/4 cup (6 fI oz/180 ml) extra-virgin olive oil
- 1 yellow onion, chopped 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 1/2 cups (12 fl oz/375 ml) dry red wine such as Barolo
- 1 cup (6 oz/185 g) peeled, seeded, and chopped fresh or canned tomatoes
- 5 cups (40 fl oz/I.25 I) beef stock
For the gremolata
- 1/2 cup (3/4 oz/20 g) minced fresh flat-Ieaf (Italian) parsley
- Grated zest of 1 lemon
- 2 cloves garlic, minced

In this classic Lombardian recipe, veal shanks are slowly braised to a melting tenderness. The rich marrow of the bones is as delectable as the meat itself. Pass out small spoons at the table so diners can scoop out every delicious bit. The traditional accompaniments are gremolata, a parsley and lemon relish that provides a welcome counterpoint to so much richness, and golden risotto perfumed with saffron

Put the flour in a wide, shallow disk and season with salt and pepper. Pat the veal shanks dry with paper towels. Lightly dust the veal shanks with the seasoned flour, shaking off the excess. In a large, heavy frying pan over medium-high heat, warm '/2 cup (4 fI oz/120 ml) of the olive oil. Working in batches if necessary to avoid crowding the pan, add the shanks to the pan and cook, turning once, until well browned on both sides, about 8 minutes total. Transfer the shanks to a plate.

Return the pan to medium heat, add the onion, carrot, celery, and garlic, and sauté until softened, 3-4 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Raise the heat to high and cook until the liquid has thickened and is reduced by half, 3-4 minutes. Add the tomatoes and stock and bring to a boil. Reduce the heat to low, return the veal shanks to the pan, cover, and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes longer.

While the veal cooks, make the gremolata. In a small bowl, stir together the parsley, lemon zest, and garlic.
Divide the veal shanks among individuai plates. Spoon the pan sauce over the top, sprinkle with the gremolata, and serve at once.

Buon appetito !