Symbol of the Lombard cuisine, Milanese veal shanks are a real explosion of flavors.
Symbol of the Lombard cuisine, Milanese veal shanks are a real explosion of flavors. The particular cut of meat and the slow cooking make this dish particularly succulent, and its flavor is enhanced also by the gremolada, which consists of chopped parsley, garlic, and lemon zest. There are many ways to prepare this dish, we present you a version to lick your lips!
Recipe for 4 people
Ingredients for veal shanks:
- Veal shanks (4 pieces of 300 g each)
- Brodo di Carne Dialbrodo 500 g
- 250g golden onions
- 50 g celery
- 50 g carrots
- 50 g flour 00
- 50g white wine
- 50 g extra virgin olive oil
- 40 g butter
- salt and black pepper q.s.
- 2 bay leaves
- 2 sprigs of thyme
Ingredients for gremolada:
- 1 sprig of parsley
- 2 cloves of garlic
- 1 untreated lemon zest
- Peel the onions and cut them into layers of about half a centimeter. Take the carrots and celery and cut them into 1-centimeter washers.
- Heat half of the oil in a pan and add onions, carrots, and celery; cook for about 5 minutes over medium heat. After 5 minutes, blend with half of the white wine and proceed cooking for 10 minutes more.
- Once browned, remove them from the pan. Set aside the seasoning. Now take the veal shanks and with the help of scissors make 3 incisions in the connective tissue of each one: in this way they will not curl during cooking.
- At this point put the flour, salt, and pepper inside a baking dish and mix with a spoon. Then proceed to flour the veal shanks on all their sides, taking care to make it adhere completely.
- Take the remaining oil and pour it into the pan where you previously cooked the vegetables, add the butter and then the floured veal shanks, browning them over high heat 4 minutes per side: this procedure will create a crunchy crust around the meat.
- Then, pour the remaining wine and let it evaporate. Add the broth that must cover all the meat, then add the vegetables, bay leaves, and thyme. Lower the heat, cover with a lid and cook over medium-low heat for about 35 minutes.
- Meanwhile, peel the garlic cloves, remove the inner core, and boil them in boiling water for 2 minutes. If you do not like the taste of garlic, you can skip this step!
- Wash the parsley and chop it finely together with the freshly blanched garlic.
- After 35 minutes you can turn – very gently – the veal shanks and continue cooking for 25 minutes more.
Once cooked, finish the dish by adding parsley, garlic, salt, pepper, and flavor by grating the lemon zest.Your Milanese veal shanks are ready to be tasted!