Veal Shanks With Lemon Recipes

VEAL SHANKS WITH LEMON

Steps:

• Dredge the pieces of shank in flour seasoned with salt and pepper.
• Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are browned all over.
• Pour off the fat from the skillet. Scatter the onions and garlic around the meat, and cook, stirring, until the vegetables are wilted.
• Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth, lemon juice, thyme and parsley, and stir. Cover closely and bring to the boil. Cook over moderate heat one hour and 15 minutes. Stir in the lemon rind and serve.

VEAL SHANKS WITH PRESERVED LEMON

Steps:

• Combine lemons, 1 teaspoon salt and sugar in a small saute pan. Cover with 2 cups water and simmer over medium heat until soft, about 15 minutes. Set aside.
• Cook the bacon in a large, heavy bottom saucepan over medium-low heat until golden, about 5 to 10 minutes. Remove and set aside. Increase the heat to medium high, add the shanks and sear until golden brown, about 5 minutes per side. Remove and set aside.
• Add the onion and garlic. Lower the heat to medium and cook until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Add the chicken broth, lemons, carrots, turnips, thyme, 1/2 teaspoon salt and pepper. Return the shanks and bacon to the pan. Cover partly and simmer gently until the meat falls off the bone, about 2 hours.
• Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately. Serve with root vegetable puree (recipe below).