This classic Milanese dish is made up of braised veal shanks in a white wine and tomato-based sauce that is served over a bed of saffron risotto and gremolata.
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One of my favorite Italian restaurants is Valbella, located in the meatpacking district of Manhattan. One of my favorite dishes at the restaurant is a thinly pounded out veal chop served still on the bone. It’s breaded and lightly pan-fried so that it’s crispy on the outside and still juicy and topped with a light arugula salad.