Ingredients for 4 people
For the veal shanks:
4 Veal shanks, weighing 300 gr each
4 tbsp. Unsalted butter
1 Small onion, sliced
50 gr All-purpose flour for dredging
200 ml veal or chicken broth
1 Small plum tomato, peeled and chopped
Salt and pepper
For the gremolata:
Grated zest of 1 lemon
2 tbsp. Chopped flat-leaf parsley
1 Small piece of garlic clove, minced
1 Salt-cured anchovy, boned and finely chopped
Heat the oven to 150°C. In a large casserole, heat the butter and sauté the onion.
Dredge the shanks lightly in the flour, then add them to the casserole; brown them on both sides without piercing them. Add the broth, tomato and salt and cover the pan. Roast for about 90 minutes.
Remove from the oven and let stand while preparing the gremolata. Mix the lemon zest, parsley, garlic and anchovy until blended. Serve the shanks with the sauce.