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Braised veal shank with orange gremolata


For 4 servings:


4 no. veal shanks
500g veal bones
500ml Freshstock Veal Stock
600ml dry white wine
1 onion, diced
1 carrot, peeled and sliced
2 celery stalks, washed and peeled
Rind and juice of 1 orange
4 no anchovies
1 no. garlic clove, crushed
1 tbsp flour
5 tbsp olive oil
Sea salt and freshly cracked black pepper

Cooking Method

  1. Season the veal shank with salt and pepper on all sides. Dust lightly with flour.

  2. In a braising pan, sear the shanks in olive oil on all sides for about 8 to 10 minutes.

  3. Remove and set aside.

  4. In the same pan, add the veal bones and fry until brown. Add the diced onions, sliced carrots and celery stalks and continue to fry for about 5 minutes, Then dust with the remaining flour and stir to mix the flour in.

  5. Deglaze with white wine, scrap all the bits on the bottom of the pan then add the veal stock and bring to a boil.

  6. Add veal shanks to the braising pan, cover with foil and braise in the oven at 160°C for about an hour.

  7. After which, remove the foil, turn the shanks and continue to braise (without the foil this time) for another 45 minutes while continously basting with the jus.

  8. Once dine, remove the shanks and keep warm. Strain the jus and season to taste. If necessary, reduce jus further.

  9. After which, add the orange rind and juice to the jus. Rinse the anchovies and chop finely together with the garlic and parsley and add to the jus too. Pour jus over veal shanks.

To serve

Serve with tagliatelle.

Recipe by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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