Veal Gremolata
Veal Gremolata is one of my favorite dishes. I love the fresh taste of a savory herb sauce and the combination of flavors. This dish is perfect for entertaining guests and tastes delicious. Using fresh herbs like fennel and oregano makes the meal more sophisticated. Veal is also a great choice for a meatless dinner because it requires little to no preparation. Veal shanks are a good source of lean protein.
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Servings: 4 servings
Calories: 156kcal
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Ingredients
- 2 cups chicken stock
- 1 4 1/2- to 5- pounds marinated boneless veal shoulder roast rolled and tied by butcher
- 2-4 large garlic cloves cut lengthwise into 20 thin slices
- 2 tablespoons olive oil
- 1 cup white wine dried
- 1 tablespoon flour dissolved in 1 1/2 tablespoons cold water
For gremolata
- 2 tablespoons flat-leaf parsley finely chopped fresh
- 1 tablespoon basil finely chopped fresh
- 1 tablespoon lemon zest finely grated fresh
- 1 1/2 teaspoons garlic minced
Instructions
- Pat the veal dry. Make 20 slits (sbout 1 1/2 inch deep) on all sides of the veal, and insert a slice of garlic in each slit.
- Heat olive oil in a 4-6 quart dutch oven, at medium-high heat. Brown the veal on all sides and set aside. Deglaze the pan with the white wine, making sure to scrape up any browned bits. Once the wine has reduced by half, about 5 minutes, add the chicken stock, and the veal.
- Bring to a simmer and allow to cook for 2 hours, or until the meat is tender, making sure to turn the veal every 30 minutes.
- Transfer the veal to a cutting board, cover loosely with foil. Remove any visible fat and froth from the liquids and boil till reduced to about 2 cups. Strain through a sieve. Add the flour and water mixture to thicken.
- Mix the gremolata ingredients and add half to the sauce. Mix well, and adjust seasonings if necessary.
- Preheat oven to 350 F.
- Slice the cooled veal shoulder across the grain into 1/4 inch slices. Arrange in a baking dish in one layer. Top with the sauce and bake, covered with foil, for 30 minutes. Sprinkle with remaining gremolata before serving.
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Notes
Veal Osso Bucco is another wonderful Italian dish. It is braised veal shanks in a rich, fragrant sauce. The gremolata can be added to the sauce for an extra special meal or as a side. The veal is the best for a dinner party and it's also great for leftovers. Once you've served your veal Gremolata, you can top it with a side of lemon wedges, and a few spoonfuls of tomato paste.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 175mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.