Serves: 1 Time: 1 hour, 15 min. Difficulty: Pretty up there
- 1 veal shank
- 1 carrot, peeled and diced
- 1/4 onion, peeled and diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- 1 T. tomato paste
- 1 c. white wine
- 1 parsnip, peeled and roughly chopped
- 1 small potato, roughly chopped
- 1 c. stock, plus some for the vegetables
- 2 T. sour cream
- 1/4 c. kale, finely chopped
- 1/4 lemon, zested
- salt, pepper, oil
Preheat the oven to 325 degrees.
Heat a light layer of oil in a large pot or Dutch oven. Season the veal shank with salt and pepper on both sides. Sear it for three minutes per side, then remove and set aside.
Add the carrot, onion, and celery to the pot. Season with salt and let them soften for four minutes. Add 1 1/2 of the garlic cloves and tomato paste and stir for a minute. Add in the wine, let it reduce by half, then add in the stock, season again lightly with salt and pepper, and nestle the shank back into the pot. The liquid should come up about 3/4 of the side of the shank. Cover and roast in the oven for one hour.
Chop the kale, lemon zest, and remaining garlic together so it becomes one mixture.
Put the potatoes and parsnips in a pot of water to cover. Bring to a boil and reduce to a simmer for approximately 30 minutes. Drain. Depending on how you like the consistency of your vegetables, you can blend them, mash them, or pass them through a potato ricer. Season with salt and pepper and stir in the sour cream and stock to the consistency you like.
Plate the parsnip-potato puree. Top with the veal shank.
Transfer the cooking liquid to a blender and puree. Spoon some of the sauce over the veal and top with the gremolata.