How to make braised veal shanks with porcini and gremolata: a rich, meaty slow-cooked Italian classic
- This veal dish is bursting with umami flavours from the porcini mushrooms, marrow and anchovies, and is contrasted with a citrusy gremolata
- Use your largest pan to cook the meat in one layer; you can use two pans if you need more room
I love veal shanks because the bones are filled with rich marrow and, when cooked low and slow, the meat has a silky texture. In this dish, the veal is cooked with porcini mushrooms, anchovy fillets and other umami-rich ingredients.
At the end, the flavours are brightened with a citrusy gremolata sauce.
Braised veal shanks with porcini and gremolata
You will need a wide skillet to hold the meat in one layer; if you don’t have one large enough, divide the ingredients between two pans. I cook this dish in the oven because the heat is more even, but it can be cooked over a low flame on the hob.
If possible, choose larger (in diameter) pieces of veal shank because they have more meat and, just as important, more of the delicious bone marrow.
The inclusion of salted anchovies doesn’t make the dish taste fishy, but gives the sauce a richer, deeper flavour.
Ingredients
