• Ingredients: 43
  • Serves: 6

Milan-style braised veal shanks with grated lemon peel.

Ingredients

  • 2 tsps. grated lemon peel

Ragu

  • 1/2 cup olive oil
  • 1 3/4 cups chopped onions
  • 3 oz. pancetta or bacon, finely chopped
  • 2 oz. prosciutto, finely chopped
  • 3 tbsps. chopped garlic
  • 2 lb. ground chuck
  • 4 cups beef stock or canned beef broth
  • 1 ounce dried porcini mushrooms, broken into small pcs.
  • 1 tbsp. dried sage leaves
  • 1 6-ounce can tomato paste
  • 1 tomatoes juice

Gnocchi

  • 4 small russet potatoes , peeled, cut into 1/2-inch pcs.
  • 1 large egg
  • 2 tbsps. whipping cream
  • 1 1/4 tsps. salt
  • 1/8 tsp. ground nutmeg
  • 1 1/2 cups all purpose flour

Serving Ingredients

  • 1/2 cup butter
  • Wedge of Parmesan cheese
  • Fresh sage sprigs

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Tie kitchen twine around circumference of each veal shank so that veal will hold shape while cooking.
  2. Step 2 Set heavy large pot over medium heat (pot should be big enough to accommodate veal arranged in single layer).
  3. Step 3 Add 1/4 cup butter to pot and melt. Add onions, carrot and 2 1/2 teaspoons garlic and sauté until vegetables are tender but not brown, about 10 minutes.

    For this step you will need

  4. Step 4 Sprinkle veal shanks with salt and pepper. Coat veal with flour, shaking off excess. Heat 1/4 cup olive oil in heavy large skillet over medium-high heat.

    For this step you will need

  5. Step 5 Working in batches, add veal to skillet and cook until brown, about 5 minutes per side. Transfer veal to pot with vegetables.
  6. Step 6 Add 1 cup white wine to skillet and boil until liquid is reduced to 1/4 cup, scraping up browned bits, about 3 minutes.
  7. Step 7 Pour over veal and vegetables. Add canned tomatoes with juices, 2 tablespoons parsley, chopped basil and lemon peel strips to pot.

    For this step you will need

  8. Step 8 Add enough beef broth to cover veal. Bring mixture to boil. Cover pot tightly with aluminum foil, then lid.

    For this step you will need

  9. Step 9 Reduce heat to medium-low. Simmer until veal is very tender, about 1 1/2 hours. (Can be prepared 3 days ahead.
  10. Step 10 Transfer veal to platter; cover to keep warm. Boil sauce until slightly thickened and reduced to 4 cups, about 15 minutes.
  11. Step 11 Season with salt and pepper. Mix grated lemon peel, remaining 1 teaspoon garlic and 2 tablespoons parsley in small bowl.

    For this step you will need

Nutrition information

Calories 788 Carbohydrates 12 g (4%)
Fat 35 g (53%) Protein 99 g (198%)
Saturated Fat 12 g (58%) Sodium 1,025 mg (43%)
Polyunsaturated Fat 3 g Fiber 2 g (10%)
Monounsaturated Fat 15 g Cholesterol 395 mg (132%)