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.
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.
Preparation of the gremolata: Chop the parsley and the garlic clove, grate the lemon zest, and mix everything together.
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.
Serve the osso buco topped with the cooking juice and sprinkled with gremolata, alongside polenta.
0 servings
4
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