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  • 12 pieces of veal shank, about 1 ½” thick
  • all purpose flour, seasoned with salt and pepper, for dusting
  • ¾ cup Della Terra Milanese Gremolata Olive Oil 
  • 1 clove garlic
  • 1 cup dry white wine
  • 1 bay leaf
  • pinch of allspice
  • pinch of cinnamon

For garnish:

  • 2 tsps. grated lemon zest
  • 6 tbsps. chopped parsley
  • 1 garlic clove, finely chopped

Tie each piece of veal shank around its girth to secure the flesh, then dust with the seasoned flour. Heat the oil and the garlic in a large heavy saucepan big enough to hold the shanks in a single layer. Put the shanks in the pan and cook for 12-15 minutes until well browned. Arrange the shanks in a singe layer standing up. Pour in the wine and add the bay leaf, allspice and cinnamon. Cover the saucepan. 

Cook at a low simmer for 15 minutes, then add ½ cup of warm water. Continue cooking, covered, for 45 minutes to an hour. (until you can cut the veal with a fork) Check the liquid once or twice during cooking and add more warm water if it is required.

Transfer the veal to a platter removing the bay leaf and garlic. Top with garnish mixture and serve.

Prep: 20 minutes 
Cook: 1 ½ hours 
Makes:  4 servings