Beef shanks are a typical dish of Northern Italy. The meat is cut transversely from the leg of the animal. The bone that comes with it contains the marrow. Marrow is very flavorful and can be eaten by removing it with a little fork or spoon.
2 oz (60 g) flour
4 slices of beef shanks
2 tablespoon butter
1/4 cup (60 cc) white dry wine
2 1/2 cups (600 cc) broth
for the gremolada:
1 garlic clove, very finely chopped
4 teaspoons Italian parsley, finely chopped
grated rind of 1 lemon
*** NOTE ***
The shanks shouldn’t be thicker than about 3/4 inch (2 cm), otherwise they may take a long time to cook.
The meat around the bone is surrounded by a skin. To prevent the meat from curling up while it is cooking, cut the skin with a few vertical incisions.
Pour flour onto a plate and add salt, mixing them together. Dredge the shanks in the flour until covered uniformly on all sides.
Put butter in a saucepan and turn heat to medium. When the butter starts foaming, add the shanks.
Season with salt and pepper and brown the shanks well on both sides.
Add the wine and turn the heat to medium-high to evaporate it.
Add 1 1/2 cups of the broth. Turn heat to medium-low, cover, and cook very slowly for about 1 1/2 to 2 hours.To make the “gremolada,” mix the garlic, parsley, and lemon rind together.
When the meat is tender and tends to come off the bones, add 1 teaspoon of the “gremolada” mix on each of the the meat slices and finish cooking. Add a little broth if necessary while cooking to prevent the meat from sticking to the pan.
Serve warm with Risotto alla Milanese (saffron risotto) or Polenta.