Recipe Instructions:
Ingredients:
• 4 veal shanks, about 1 inch thick, tied with kitchen twine
• Salt and pepper, to taste
• All-purpose flour, for dredging
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef or veal broth
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• Gremolata (zest of 1 lemon, 2 cloves garlic minced, 2 tablespoons chopped fresh parsley)
Instructions:
• Season veal shanks generously with salt and pepper.
• Dredge each shank in flour, shaking off excess.
• In a large skillet or Dutch oven, heat 2 tablespoons of butter and olive oil over medium-high heat.
• Add veal shanks and brown on both sides, about 5-6 minutes per side. Remove and set aside.
• In the same skillet, add remaining butter.
• Add chopped onion, carrots, celery, and minced garlic. Sauté until softened.
• Pour in white wine and simmer until reduced by half, scraping up browned bits from the bottom of the skillet.
• Stir in beef or veal broth, diced tomatoes, bay leaf, and dried thyme.
• Return veal shanks to the skillet. Bring to a simmer.
• Cover the skillet or transfer everything to a large baking dish if needed. Braise in the oven at 325°F (160°C) for about 2-2.5 hours, or until veal is tender and falls off the bone.
• In a small bowl, mix lemon zest, minced garlic, and chopped fresh parsley.
• Remove veal shanks from the skillet or baking dish.
• Discard bay leaf and kitchen twine.
• Serve veal shanks hot, garnished with gremolata.
