Voor ➍ personen 2 tbs olive oil
25 g flour, to dust
4 pieces of veal shank, about 4 cm thick
50 g butter
1 onion, finely chopped*
1 carrot, finely chopped*
1 celery stick, finely chopped*
1 head of garlic, cut horizontally
2 strips of lemon zest
4 sage leaves
20 cl white wine
20 cl chicken stock
flour
gremolada
Set a casserole dish wide enough to hold the meat in one layer over a high heat. Add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
Turn the heat down and add ¾ of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few m more.
Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
Turn the heat right down, cover and simmer for 1½ to 2 h, carefully turning the meat over every 30 m, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolada ingredients
Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolade and saffron risotto alla Milanese or wet polenta.
*Double the vegetables for a tastier result.
