Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Gremolata: mix ingredients and reserve. Source: St Mary Mead Archives Flour, then brown shanks in olive oil. Remove shanks from pan, pour off excess fat, and saute onions and garlic for about 2 minutes on medium-high heat. Put shanks back into pan. Add rest of ingredients (except for tomato paste), cover, and simmer for about 1-1/2 hours. If sauce is not the consistency you wish, add tomato paste. Five minutes before serving, sprinkle gremolata over the top of the shanks. Posted to JEWISH-FOOD digest V97 #063 by Brian Mailman on Feb 25, 1997.
