Recipe by Ripe
Ingredients
- 6-8 pieces veal shank or beef shin or 6-8 lamb shanks
- 1/4 cup flour
- salt and ground black pepper
- 3-4 tbsp extra virgin olive oil
- 4 rashers streaky bacon, finely chopped
- 6 cloves garlic, sliced
- 2 carrots, peeled and diced
- 2 stalks celery, sliced
- finely grated zest of 2 lemons
- 2 tsp chopped rosemary leaves
- 4 cups chicken or veal stock
- 1/2 cup vermouth or dry white wine
- 1/4 cup lemon juice
Method
- Preheat oven to 180ºC
- Place meat in a bowl or paper bag and coat with flour, salt and pepper. Heat 2 tbsp of the oil in a large, deep, ovenproof pan and brown meat well, working in batches and adding more boil between matches. Transfer to a plate.
- Add bacon to pan and fry for a few seconds. Add onions, garlic, carrots, celery, lemon zest, rosemary, chilli and fennel seeds. Cook over a medium heat, stirring occasionally, until browned (about 10 minutes).
- Add all remaining ingredients, stir well to loosen any pan brownings and bring to a simmer. Add the browned meat, cover and bake until tender (about 3 hours). To serve, adjust seasonings and sprinkle with gremolata if desired.
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