Nutrition Facts
4 servings
4
Melting veal shank Milanese style: the easy recipe.
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Discover this recipe for ultra tender veal shank, cooked in a casserole (cast iron for us, but a skillet works too). It's one of the best slice recipes for veal shank, which you can enhance with vegetables, potatoes, or, as here, polenta.
Ingredients
4 Veal shank
500 Corn flour
250 Tomato sauce
5 Flour
1 White wine
Butter
Olive oil
Salt
Pepper
Directions
1
Cooking the veal shank. Dredge the slices of veal shank in flour, season with salt and pepper, and brown on both sides in a large skillet or pot with a piece of butter and olive oil. Then add white wine, broth, and tomato puree. Cover and let simmer for 1 hour and 30 minutes on low heat.
2
Preparation of the gremolata: Chop the parsley and the garlic clove, grate the lemon zest, and mix everything together.
3
Preparation of the polenta In a saucepan, bring 2 liters of salted water to a boil with 2 tablespoons of olive oil, add the cornmeal and cook for 20 minutes, stirring with a wooden spoon.
4
Serve the osso buco topped with the cooking juice and sprinkled with gremolata, alongside polenta.
Ingredients
Ingredients
4 Veal shank
500 Corn flour
250 Tomato sauce
5 Flour
1 White wine
Butter
Olive oil
Salt
Pepper
Directions
Directions
1
Cooking the veal shank. Dredge the slices of veal shank in flour, season with salt and pepper, and brown on both sides in a large skillet or pot with a piece of butter and olive oil. Then add white wine, broth, and tomato puree. Cover and let simmer for 1 hour and 30 minutes on low heat.
2
Preparation of the gremolata: Chop the parsley and the garlic clove, grate the lemon zest, and mix everything together.
3
Preparation of the polenta In a saucepan, bring 2 liters of salted water to a boil with 2 tablespoons of olive oil, add the cornmeal and cook for 20 minutes, stirring with a wooden spoon.
4
Serve the osso buco topped with the cooking juice and sprinkled with gremolata, alongside polenta.
Notes
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dominique95_jdf
I only made the meat dish... very tender, really excellent. My suggestion: Score the skin on the side of the shanks because it shrinks and the pieces become tough. Made with a homemade sauce and half a beef broth cube. -
Gege
500 g of flour? -
Daniel
An excellent recipe, truly a delight, I look forward to making it again.
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