Vitello Brasato alla Milanese

Braised Veal Shanks alla Milanese

2 ounces pancetta, cubed
6 tablespoons unsalted butter
4 veal shanks
1/4 cup flour
1 cup dry white wine
1 carrot, minced
1 onion, minced
1 celery stalk, minced
2 tomatoes, peeled, seeded and chopped
1/2 cup chicken or beef broth
1 bunch Italian parsley, leaves only, chopped
1 garlic clove, minced zest of 1/2 lemon, chopped
Salt and pepper

Cook the pancetta in the butter in a large pan until it is golden. Dredge
the veal shanks in the flour, shaking off the excess, and add them to the
pan. Let them brown, turning once (about 8 minutes per side), and season
with salt and pepper. Deglaze with the wine; when the wine has evaporated
add the carrot, onion, and celery and continue to cook over medium heat
for about 10 minutes, or until the onion is golden. Stir in the tomatoes,
cover, and cook for 1 hour and 15 minutes, or until the veal is tender and
the meat begins to come away easily from the bone, adding 1 tablespoon of
broth at a time as needed to keep the sauce from drying up. Meanwhile,
combine the parsley, garlic, and lemon zest. Sprinkle the parsley mixture
(this is called a gremolata) over the veal, and cook 10 more minutes.
Serve hot, preferably with risotto alla milanese or polenta.

Serves 4.
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Adriana

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