Biaggi’s, Chef Peter Schonman
12 pieces or 7 to 8 lbs Cross-Cut Veal Shanks, 1-1/2 inches thick (IMPS/NAMP 338)
1/4 cup Olive oil
2 teaspoons Salt
2 cups Chopped onions
1 cup Finely chopped carrots
2 tablespoons Minced fresh garlic
3-1/4 cups Canned plum tomatoes, undrained, crushed
2 cups Dry white wine
2 teaspoons Dried basil leaves
2 teaspoons Dried oregano leaves
1/4 cup Chopped fresh parsley
2 tablespoons Lemon zest
2 teaspoons Minced fresh garlic
Brown veal shanks in oil in batches. Remove shanks from pan; season with salt.
Sauté onions, carrots and garlic in drippings in same pan 6 to 8 minutes or until tender. Stir in tomatoes, wine, basil and oregano; return shanks to pan. Bring to a boil; cover tightly. Cook in 325°F oven 1-1/2 hours or until veal is tender.
Remove shanks from pan; keep warm. Degrease cooking liquid; reduce until slightly thickened. Keep warm.
Mix parsley, lemon zest and garlic. For each portion: Plate 1 shank topped with 1/4 cup sauce. Sprinkle with 2 teaspoons Gremolata.