Roasted Veal Shank with Gremolata

01Method

1. 1

   Season the veal generously with salt and pepper on all sides. For faster cooking, score the meat at several points. Pour olive oil into a roasting pan, position the veal inside, and surround it with vegetable pieces including celery, carrot, and onion along with whole garlic cloves.

2. 2

   Add fresh herbs (thyme and rosemary work beautifully). Cover the pan with a lid and place in a preheated oven at 140–150 °C. Roast for approximately one hour, adjusting based on the size of the meat. Check periodically, then remove the lid to finish cooking until the exterior becomes crispy and golden.

3. 3

   Once the veal is cooked, allow it to rest briefly. During this time, prepare the gremolata: zest the lemon directly into a bowl, mince the garlic, and finely chop the parsley leaves.

4. 4

   Dress the gremolata mixture with fresh lemon juice and olive oil, stir to combine, and serve alongside the roasted veal and vegetables.