📝 About This Recipe
Transport your senses to the heart of Lombardy with this quintessential Italian masterpiece, where cross-cut veal shanks are braised until they reach a state of butter-soft perfection. This naturally gluten-free version relies on the marrow’s richness and a slow reduction of white wine and aromatic vegetables to create a velvety sauce without the need for flour. Finished with a vibrant, citrusy gremolata, it is a harmonious balance of deep, savory depth and bright, herbaceous flair.
🥗 Ingredients
The Veal
- 4 pieces Veal shanks (cross-cut, about 1.5 to 2 inches thick)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Extra virgin olive oil
The Soffritto and Braising Liquid
- 2 tablespoons Unsalted butter (grass-fed preferred)
- 1 medium Yellow onion (finely diced)
- 1 large Carrot (finely diced)
- 1 stalk Celery (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Beef or Veal stock (low sodium, gluten-free certified)
- 2 tablespoons Canned crushed tomatoes (for a hint of acidity and color)
- 3 sprigs Fresh thyme
- 1 piece Bay leaf (dried)
The Gremolata Garnish
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 organic lemon)
- 1 small clove Garlic (grated or finely minced)
👨🍳 Instructions
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1
Remove the veal shanks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them very dry with paper towels to ensure a superior sear.
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2
Using kitchen twine, tie a loop around the circumference of each shank. This prevents the tender meat from falling off the bone during the long braise.
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3
Season the meat generously on all sides with sea salt and freshly cracked black pepper. Since we are skipping the traditional flour dredging to keep this gluten-free, the quality of the sear is paramount.
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4
In a large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Once shimmering, add the shanks (work in batches if necessary to avoid crowding).
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5
Sear the shanks for 5-6 minutes per side until a deep, golden-brown crust forms. Remove the meat to a plate and set aside.
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6
Lower the heat to medium and add the butter to the same pot. Stir in the onion, carrot, and celery (the 'soffritto'). Sauté for 8-10 minutes until the vegetables are soft and translucent.
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7
Add the minced garlic and cook for just 1 minute until fragrant. Stir in the crushed tomatoes and cook for another 2 minutes to caramelize the sugars.
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8
Pour in the white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
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9
Return the veal shanks to the pot along with any accumulated juices. Pour in the stock until it reaches about halfway up the sides of the meat. Add the thyme and bay leaf.
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10
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce heat to low and simmer very gently for 2 to 2.5 hours.
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11
Check the meat occasionally; it is done when it is fork-tender and nearly falling off the bone. While the meat braises, prepare the gremolata by mixing the parsley, lemon zest, and grated garlic in a small bowl.
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12
Once the veal is tender, carefully remove the shanks to a warm platter. If the sauce is too thin, boil it uncovered for 5-7 minutes to reduce it to a coating consistency.
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13
Snip the kitchen twine off the shanks. Spoon the rich vegetable sauce over the meat and sprinkle generously with the fresh gremolata just before serving.
💡 Chef's Tips
Tie the meat securely with kitchen twine; otherwise, the meat will separate from the bone and lose its iconic presentation. Don't rush the soffritto; slowly sweating the vegetables creates the foundational sweetness of the sauce. For the best gluten-free results, ensure your stock is certified GF, as some commercial brands use barley-based yeast extracts. If you have a marrow spoon, use it! The marrow inside the bone is a buttery delicacy that is the hallmark of this dish. If the sauce looks too greasy at the end, use a wide spoon to skim the excess fat off the surface before serving.
🍽️ Serving Suggestions
Serve over a creamy Saffron Risotto (Risotto alla Milanese) for the most traditional pairing. A side of buttery polenta provides a wonderful gluten-free base to soak up the braising juices. Pair with a crisp, acidic Italian white wine like Gavi or a light-bodied red like Barbera d'Alba. Serve with roasted root vegetables or sautéed spinach with garlic for a lighter accompaniment. Provide small spoons so guests can easily enjoy the rich bone marrow.