This recipe is adapted from the recipe served on the Sopranos, it takes a lot of time, but is worth the effort for a special occasion.
- 4 ServingsServings
- 4 large veal shanks, about 1 to 1/14 pounds each
- 1/2 cup all purpose flour, for dredging
- 1 cup olive oil
- 1 large yellow onion, diced
- 6 ribs celery, cleaned and diced
- 4 carrots, diced
- 1/2 cup dry red wine
- 1/2 cup minced fresh basil, plus additional for garnish
- 2 cup chicken broth
- salt and freshly ground black pepper
Preheat oven to 450 degrees.
Lightly dust veal shanks with flour, shaking off excess.
Heat oil in a large saute pan over medium-high flame. Add veal shanks and brown well, 2 to 3 minutes on each side and on edges. Remove shanks and place in a heavy, ovenproof pan or roasting pan.
Drain part of oil from saute pan, leaving about 1/3 cup. Reduce flame to medium and add onions, celery and carrots. Cook and stir vegetables until softened, 6 to 7 minutes. Add wine and basil, increase flame to high, bring to a boil, then pour over veal shanks.
Add chicken broth and, if needed, water to roasting pan to reach about halfway up the shanks. Cover the pan and place in preheated oven and roast shanks for 30 minutes, then reduce heat to 325 and cook for about 2 more hours. If there is too much liquid, uncover for final 30 minutes.
Once cooked, transfer shanks to a serving dish and cover to keep warm. Place roasting pan over a high flame and bring juices to a boil until slightly thickened. Season with salt and pepper to taste. Spoon sauce over each veal shank and serve with pasta or risotto and more of the sauce. Garnish with basil.
Optional Gremolata topping: Combine 1 teaspoon grated lemon zest, 2 tablespoons minced, fresh flat-leaf parsley and 2 or 3 cloves of garlic, finely minced. Stir into the sauce in the pan at the end, after cooking is finished, and baste meat.