“Hole of bone” is the meaning and it refers to the bone marrow, which is a delicacy. This is my meal to impress! I use a braising technique which is versatile and could be applied for lamb shanks, beef short ribs, duck legs, oxtails, etc. If you add different spices, you can create many kinds of meals with guaranteed success.
1/ 4 lb Pancetta, diced 1/ 4 inch
(do not substitute with bacon, you may substitute with 4 tbs oil)
4-6 pieces veal shanks.
Mirepoix
2 shallots, diced to 1/ 4-inch cubes
1/2 c diced carrots
1/2 c diced celery
4 cloves garlic, chopped
3-4 sprigs fresh thyme
1 c dry white wine
1 c chicken or veal stock
flour for dusting the meat
salt and black pepper to taste
Gremolata
2 tbs minced flat parsley
1 tbs grated lemon zest
2 cloves garlic, minced
Mix the ingredients in a bowl- cover and refrigerate.
Do not omit this part! It adds the ‘zing’ and makes the dish sophisticated.
Preheat the oven to 325° F.
Heat a dutch oven on the stovetop over medium heat. Add the pancetta to pan, cook stirring occasionally. When the panchetta is crispy (about 5 minutes) remove to a plate.
Season the veal shanks with salt and pepper. You can belt them with a cooking twine to keep their integrity intact. Dredge thoroughly in some flour, shake off any excess. Add the meat to the hot fat in the pan and brown on both sides on medium high heat for about 5 minutes per side. Remove the shanks to a plate.
Add onions, carrots and celery to the dutch oven, there should be some grease left on the bottom. Cook until onions are translucent and toss in the garlic and thyme, cook for about five minutes. Deglaze with the wine. Add the shanks and the pancetta to the pan. Pour in stock to halfway up the side of the meat – the key for braising! Bring to a simmer. Cover the pan and put in the oven.
Cook for I to I r/2 hours or until the shanks are soft. Serve over risotto and sprinkle gremolata on top.