Braised Veal Shanks with Sicilian Olives and Gremolata

 

Zesty gremolata will add spice to these tasty veal shanks.

What you will need

40g unsalted butter

2 onions, thinly sliced

1 tablespoon olive oil

4 veal shanks (see note)

1 cinnamon quill

1/2 teaspoon ground allspice

2 tablespoons marjoram leaves

1 bay leaf

1 cup (250ml) dry white wine

Finely grated zest of 1 lemon

3 cups (750ml) Massel chicken style liquid stock

1/2 cup Sicilian green olives (see note) or other large green olives

1 garlic clove, crushed

1/2 cup chopped flat-leaf parsley leaves

Finely grated zest of 2 lemons

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