Whole Veal Shank
Roasted and served over polenta.
With Stuffed Zucchini Tambourines.
Whole Veal Shank or
Veal shank cut into pieces 1 1/2 inches thick.
6 tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge
Preheat oven to 350°F
Heat olive oil in oven proof pan. Brown veal shanks. Remove from pan and add chopped carrot
and onions. Sauté until tender. Add garlic and sauté for another minute. Add rosemary and
sage, one cup of white wine, chicken broth and a squirt of tomato paste. Cover and put in the
oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure
there is sufficient liquid.
Serve over Polenta or Risotto and sprinkle with Gremolata
3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
Zest of one lemon
These can be made earlier in the day and heated for dinner.
2 Tablespoon butter
1 garlic clove, finely minced
4 teaspoons finely minced shallots
1 tomato diced
salt and pepper
2 tablespoons parmesan cheese
Options: Season with a dried little basil or oregano.
Preheat oven to 400 degrees.
Slice zucchini into 1 1/2 to 2 inch chunks (little logs) In a saucepan filled with lightly salted
boiling water, cook
zucchini pieces for 5 minutes. Rinse under cold water and drain. Scoop out pulp, but not too
deeply,leave 1/4 to 1/2 inch bottom.
Chop pulp and set aside.
In a skillet, melt butter and cook zucchini pulp along with garlic, shallots and diced tomatoes
until liquid has completely
evaporated. Season with salt and pepper and sprinkle with parmesan cheese.
Stuff each zucchini tambourine with filling and heat in oven for 5 minutes and serve.