Veal shank with gremolata dressing - The recipe

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Preparation:

• Score the skin of the veal shanks;
• Peel and finely chop the onions and garlic (without the germ);
• Wash, peel and chop the carrots, celeriac and leeks into small cubes (brunoise);
• Peel, remove the seeds and dice the tomatoes (concassé);
• Finely chop the garlic, lemon rind and parsley for the "gremolata";
• Wash the herbs, remove the leaves and chop them;
• Season the meat and dust lightly with the flour;
• Heat the oil in a bratt pan;
• Brown the veal shanks on both sides;
• Remove from the pan and eliminate the excess oil;
• Add the onions and chopped vegetables and soften them;
• Add the tomato flesh and leave it to cook for a short time;
• Replace the meat and add the garlic;
• Deglaze with the white wine, add the spices, leave it to reduce and glaze;
• Add the stock until it covers the meat;
• Cover and braise, turning and basting the veal shanks from time to time;
• When the meat is almost cooked, add the diced tomato;
• Reduce if necessary and bind the sauce slightly;
• Season to taste;
• Serve the veal shank covered with the sauce and drizzled with the gremolata dressing.

A recipe reworked by the SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).