Main dishes
Roasted Veal Shank with Tonnato Sauce and Salsa Verde
Preparation
30 min.
Cooking time
3 h.
Portions
4-6
Resting time : 15 minutes
Ingredients
For the veal shank
For the tonnato sauce
For the salsa verde
Preparation
For the veal shank
- Preheat the oven to 400 °F.
- In a large baking dish, rub the shank with the olive oil. Season with salt and black pepper to taste. Roast in the oven for 2 hours, turning it over every 30 minutes.
- Reduce heat to 300 °F. Add the shallots and garlic to the baking dish. Continue roasting for an additional 10 minutes. Add the white wine. Continue roasting, basting every 15 minutes, for 1 more hour.
- Remove from the oven, transfer the meat to a cutting board, and let rest for 15 minutes before carving.
- Cut the meat perpendicular to the bone into ¼ to ½-inch slices. Arrange the slices of shank on a serving platter and drizzle with the roasting juices. Serve with the tonnato sauce on the side and a touch of salsa verde.
For the tonnato sauce
- While the meat is cooking, purée all the ingredients in a blender to form a smooth mixture. If needed, add some water to thin out the sauce. Adjust seasoning if needed.
For the salsa verde
- While the meat is cooking, combine all the ingredients in a small bowl. Refrigerate for at least an hour.
