Recipe Category: Meat Main Course

Prep Veal Shanks: Select 4 veal shanks (hind leg), each 3-4cm thick (about 350g each). Pat extremely dry with paper towels. Using kitchen twine, tie each shank around circumference to hold shape during braising.

Dredge: Mix 100g all-purpose flour with 1 tsp salt, 1/2 tsp black pepper. Dredge each shank, shaking off excess.

Searing Setup: Heat large Dutch oven over medium-high heat 3 minutes. Add 3 tbsp olive oil and 2 tbsp butter until butter foams.

Sear Shanks: Working in batches (do not crowd), sear shanks 4-5 minutes per side until deep golden brown crust forms. Remove to plate.

Soffritto Base: Reduce heat to medium. Add 1 finely chopped onion, 2 carrots ( 1/2cm dice), 2 celery stalks ( 1/2cm dice). Cook 8-10 minutes until soft but not brown.

Tomato Paste: Push vegetables to side. Add 2 tbsp tomato paste to cleared spot. Cook paste 2 minutes until brick-red color, stirring constantly.

Deglaze: Add 1 cup (240ml) dry white wine (preferably Verdicchio). Scrape bottom vigorously with wooden spoon to release fond. Simmer until reduced by half.

Add Aromatics: Add 4 crushed garlic cloves, 2 bay leaves, 4 sprigs fresh thyme, 2 strips lemon zest (peeled with vegetable peeler).

Build Braising Liquid: Add 2 cups (480ml) beef stock and 1 cup (240ml) chicken stock. Bring to simmer.

Return Shanks: Nestle shanks into liquid in single layer. Liquid should come 3/4 up sides of meat.

Oven Braising: Cover tightly with foil, then lid. Transfer to preheated 160°C/325°F oven. Braise for 2 hours.

Check Doneness: After 2 hours, insert paring knife into meat near bone. Should meet no resistance. If not tender, continue 30-minute increments.

Remove Shanks: Carefully transfer shanks to plate using slotted spoon. Cover loosely with foil.

Reduce Sauce: Place Dutch oven on stove over medium heat. Simmer sauce 10-15 minutes until thickened to coating consistency. Season with salt and pepper.

Serve: Remove twine from shanks. Place each shank in shallow bowl. Spoon sauce over. Top with gremolata (mix of 1/2 cup chopped parsley, 2 minced garlic cloves, zest of 1 lemon).

Key Point: The marrow is considered the delicacy. Provide marrow spoons for guests to extract.

Butcher Chicken: Use 1 whole chicken (1.5kg), cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Alternatively, use 1kg chicken thighs with skin and bone.

Dry Brine: Pat chicken pieces dry. Sprinkle all over with 1 tbsp kosher salt. Place on rack over baking sheet, refrigerate uncovered 4-24 hours for crispier skin.

Prep Vegetables: Dice 1 large onion (1cm). Slice 2 bell peppers (any color) into 1cm strips. Slice 200g cremini mushrooms ( 1/4cm thick). Chop 4 garlic cloves. Chop 800g canned whole San Marzano tomatoes by hand.

Brown Chicken: Heat large Dutch oven over medium-high heat. Add 3 tbsp olive oil. Working in batches, place chicken skin-side down. Cook 6-8 minutes until deep golden brown. Flip, cook 3 minutes. Remove to plate.

Cook Vegetables: Reduce heat to medium. Add onion, bell peppers. Cook 8 minutes until softened. Add mushrooms, cook 5 minutes until browned.

Add Aromatics: Add garlic, 2 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme. Cook 1 minute until fragrant.

Deglaze: Add 1 cup (240ml) dry red wine (Chianti preferred). Scrape bottom to release fond. Simmer until reduced by half.

Build Sauce: Add chopped tomatoes with juice, 2 tbsp tomato paste, 1 cup (240ml) chicken stock, 1 bay leaf, 1/2 tsp red pepper flakes.

Return Chicken: Nestle chicken pieces into sauce skin-side up, partially submerged.

Braise: Cover, reduce heat to low. Simmer gently 45 minutes until chicken reaches 74°C/165°F internally.

Optional Olive Addition: Add 1/2 cup pitted Kalamata olives in last 10 minutes.

Finish Sauce: Remove chicken to plate. If sauce is too thin, simmer uncovered 10 minutes to thicken. Stir in 2 tbsp chopped fresh parsley.

Serve: Return chicken to sauce to warm briefly. Serve in shallow bowls with crusty bread or polenta.

Hunter-Style Variation: Some versions include pancetta and anchovy fillets for depth.

Prepare Veal: Get 8 veal scallopine (escalopes), about 100g each, 1/2cm thick. Place between plastic wrap, pound gently to 1/4cm thick using meat mallet or rolling pin.

Season: Sprinkle each piece lightly with salt (prosciutto is salty, so minimal salt) and freshly ground black pepper.

Add Sage: Place 1 fresh sage leaf in center of each veal piece.

Add Prosciutto: Cover sage leaf with 1 thin slice prosciutto crudo (San Daniele or Parma), trimmed to same size as veal. Secure with toothpick through all layers.

Dredge: Lightly dust both sides with flour, shaking off excess.

Cook in Batches: Heat 3 tbsp olive oil + 2 tbsp butter in large skillet over medium-high until butter foam subsides.

Sear: Add veal pieces prosciutto-side down first. Cook 2 minutes until prosciutto is crisp and golden.

Flip and Cook: Turn carefully, cook 1 more minute until veal is just cooked through (should remain pale, not browned). Remove to warm plate, tent with foil.

Make Sauce: Reduce heat to medium. Add 1/2 cup (120ml) dry white wine (Frascati), deglaze pan, scraping up browned bits. Simmer 2 minutes until reduced by half.

Finish Sauce: Add 1/2 cup (120ml) chicken stock, simmer 3 minutes. Remove from heat, swirl in 2 tbsp cold butter until glossy. Stir in 1 tbsp chopped parsley.

Serve: Remove toothpicks from veal. Pour sauce over veal, garnish with additional sage leaves.