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| From gastronomic guesswork |
1 white onion (fine chop)
1 clove of garlic
1 medium carrot (strips with a peeler)
2 celery stalks (fine chop)
1 can of tomato paste
1 quart brown veal stock
1 bay leaf (dried)
4-6 sprigs of fresh thyme
gremolata / gremolada
zest of 2 meyery lemons
1/2 cup of chopped Italian parsley
2 cloves of garlic (minced)
Season the veal shank with salt and pepper, dredge in flour, brown in olive oil over medium high heat, then braise with the vegetables and stock for 2 hours at 350F, turning and basting every 20 minutes. Finish with the gremolada for the last 5 minutes. If you're patient, you can reduce the braising liquid for 20 minutes over medium heat until it takes on a brick to slightly brown hue, like an old wine.
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