I am finally getting around to posting this delicious veal gremolata recipe I tried a little while ago. This is a simple, easy to prepare dish to serve company and it is bursting with bright flavor from the lemon zest and herbs.
You start with a veal shoulder tied with string, to which you insert garlic slices in slits all around.
Brown the veal on all sides, deglaze the pot with wine, and return your veal to the pot, and add the chicken broth at this time. Simmer gently for about 2 hours, and voila, your veal is cooked. Tweak the sauce a bit by reducing, straining, and adding flour as a thickener, plus some gremolata. And you are almost done.
The last step of baking the sliced roast with the sauce in a warm oven allows the veal to become even more tender and all the flavors meld together. Enjoy and bon appetit!
- 2 cups chicken stock
- 1 (4½- 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 tablespoon olive oil
- 1 cup dry white wine
- 1 tablespoon flour dissolved in 1½ tablespoons cold water
- For gremolata
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely grated fresh lemon zest
- 1½ teaspoons minced garlic
- Pat the veal dry. Make 20 slits (sbout 1½ 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 ¼ 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.