- Gremolata: Chop the orange and lemon zests and dry them in the oven at 80°C (175°F) for 1 hour. Let cool then mix with some Parmesan and thyme.
- Make a bouquet garni (thyme, parsley stem, 1 bay leaf)
- Peel and cut the carrots, celery, and onions into small cubes (1 x 1 cm)
- Remove the zest from half an orange.
- Cut the tomatoes into quarters
- Preheat the oven to 120-130°C (250-265°F)
- Season the veal shanks with fleur de sel and sear each side in a pan until golden brown
- Sweat the diced vegetables, tomatoes, and crushed (unpeeled) garlic cloves in a Dutch oven, add the tomato paste, deglaze with white wine, and reduce until dry.
- Bring the veal stock to a boil, place the shanks in the Dutch oven, drench with the boiling veal stock, add the bouquet garni, orange zest, and peppercorns, then cook covered in the oven for 4 hours, turning the shanks occasionally.
- At the end of the cooking time, remove the meat and reduce the sauce to the desired thickness, season as needed, then add the meat, sprinkle with Gremolata, and serve immediately in the Dutch oven.
- 2 veal shanks
- 1 carrot
- 1 stalk of celery
- 1 onion
- 10 peppercorns
- 1 sprig of thyme
- 1 bay leaf
- 3 stems of parsley
- 3 cloves of garlic
- ½ an orange
- 1.5 L (6 and 1/4 cups) veal stock
- 50 g (3 and 1/2 tbsp) butter
- 2 cl (4 tsp) grape seeds oil
- 10 cl (2/5 cup) dry white wine
- 1 tsp tomato paste
- 2 tomatoes
- 2 cl (4 tsp) vinegar
- 5 cl (1/5 cup) fleur de sel infused olive oil
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
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