# What You Need:
→ Veal and Seasoning
01 - 4 veal shanks (approximately 12 oz each), cross-cut, bone-in
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (use gluten-free flour for gluten-free option), for dredging
→ Vegetables
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 1 large onion, finely chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 4 garlic cloves, minced
→ Braising Liquid
10 - 1 cup dry white wine
11 - 1 can (14 oz) diced tomatoes with juice
12 - 1 1/2 cups beef or veal stock
13 - 2 tablespoons tomato paste
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - Zest of 1 lemon (half for sauce, half for gremolata)
→ Gremolata
17 - 2 tablespoons fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Zest of 1 lemon (reserved from above)
# Directions:
01 - Pat veal shanks dry with paper towels and season generously with salt and freshly ground black pepper. Lightly dredge each shank in flour, shaking off any excess.
02 - Heat olive oil and unsalted butter in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, approximately 3 to 4 minutes per side. Transfer the browned shanks to a plate.
03 - In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Sauté until softened and translucent, about 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with dry white wine, scraping up the browned bits from the bottom.
05 - Add diced tomatoes with their juice, beef or veal stock, bay leaves, dried thyme, and half of the lemon zest. Stir to combine.
06 - Place veal shanks back into the pot in a single layer, spooning sauce over them. Bring the mixture to a gentle simmer.
07 - Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 2 hours or until the veal is fork-tender.
08 - While veal cooks, combine fresh parsley, minced garlic, and the remaining lemon zest to create the gremolata.
09 - Remove veal shanks to a serving platter. Skim excess fat from the sauce if desired, then simmer to thicken slightly. Spoon sauce over the shanks and sprinkle evenly with gremolata just before serving.
