I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole.
Provided by Elly in Canada
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Oil and season the shanks all over with salt and pepper.
- On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
- Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
- Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
- Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
- Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.
Nutrition Facts : Calories 362.6, Fat 21.1, SaturatedFat 2.7, Cholesterol 3.6, Sodium 841.2, Carbohydrate 18.9, Fiber 3.3, Sugar 10.2, Protein 6.5
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