Veal shanks

Directions

1. Peel the carrots and onions, then wash them along with the celery stalks. ≈ 8 min
2. Finely chop the vegetables and sauté them in a pan with a tablespoon of olive oil. ≈ 8 min
3. Add the bouquet garni and the basil sprig, then cover and let simmer. ⏱ ≈ 40 min
4. Heat two tablespoons of olive oil in a pan and add the breaded veal shanks. ⏱ ≈ 7 min
5. Once they are nicely browned, remove them from the pan and place them on top of the vegetables, along with the chopped tomatoes. ⏱ ≈ 7 min
6. Deglaze the pan with the white wine and add it to the previous mixture. ⏱ ≈ 7 min
7. Cover with the broth, shape, and season with pepper. ⏱ ≈ 10 min
8. Let the stew simmer over low heat for two hours. ⏱ ≈ 40 min
9. Prepare the gremolata by mixing the lemon zest, chopped parsley, crushed garlic, and anchovy fillet. ≈ 3 min
10. Once the cooking is complete, add the gremolata and let it infuse for five minutes before serving. ⏱ ≈ 20 min