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Ingredients for 4 servings
2 carrots
1 onion
4 cloves garlic
1 sprig of rosemary
1/2 bunch of thyme
1kg of tomatoes
4 tablespoons of olive oil
850 g shanks of veal
Salt and pepper
200 ml red wine
200 ml veal stock
2 tablespoons of cold butter
Gremolata
1 organic orange
2 cloves fresh garlic
1 bunch of parsley
3 tablespoons olive oil
2 tablespoons breadcrumbs
Preparation
Preparation time: 30 min
Cooking time: 90 min
Peel carrots, onions and garlic and finely dice. Strip thyme leaves from the stems and chop together with the rosemary. Wash and chop the tomatoes, removing the stem bases. Heat 2 tablespoons olive oil in a heavy Dutch oven, add salt and pepper to the shanks and fry over high heat. Remove the meat from the pot, add carrots, onions and garlic to the Dutch oven and allow it to take on colour for 3 to 4 minutes – add a bit more olive oil if necessary. Lay the shanks on top, deglaze with half of the red wine, allow to boil completely and repeat the process with the other half. Add the diced tomatoes and veal stock. Simmer the veal shanks over low heat, covered for 80 minutes.
Grate the orange peel for the gremolata, pluck the parsley leaves and chop together with the garlic. Heat the oil in a small saucepan, fry the breadcrumbs, mix with the remaining ingredients and season with salt and pepper.
Remove the fully cooked shanks of veal from the sauce, remove the meat from the bone, tear into bite-sized pieces and put back in the sauce. Depending on your taste, the bone marrow can be removed from the bones and added to the sauce. Then add butter, season and keep warm.
Bring to boil salted water in a large pot, cook the pasta according to directions on the package until al dente, drain, don’t cold rinse and mix right in with the sauce.
Serve with the gremolata breadcrumbs.
