Cross cut veal shanks braised until the marrow melts, finished with gremolata. 1 version on Forklet.
1 recipe
Tom Ashworth · 2 h 15 · Cross-cut veal shanks floured, browned in butter and slowly braised with golden onions, white wine and homemade broth, finished with a bright gremolata of parsley, garlic and lemon.
