Ingredients:

  • 4 veal shanks, each about 1.5-2 inches thick (approx. 1kg total)
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour (30g)
  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz/400g) diced tomatoes
  • 1 cup (240ml) dry white wine
  • 2 cups (480ml) beef or chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced

Instructions:

  1. Season veal shanks with salt and pepper, then dust lightly with flour.
  2. Heat olive oil in the Dutch oven over medium-high heat; brown veal shanks on all sides (about 5-7 minutes).
  3. Remove shanks; add onion, carrots, celery, and garlic to the pot; sauté until softened (about 5 minutes).
  4. Stir in white wine, scraping up browned bits; simmer until reduced by half. Add broth and tomatoes.
  5. Return veal shanks to the pot; add thyme and bay leaf. Bring to a simmer, then cover and reduce heat to low. Cook for 1.5-2 hours until meat is very tender.
  6. Combine lemon zest, parsley, and minced garlic in a small bowl to make the gremolata.
  7. Remove bay leaf, spoon sauce over shanks, and garnish with gremolata.