Ingredients:

  • 4 Veal Shanks (about 1 ½ - 2 inches thick), approximately 800g - 1kg total
  • 2 tablespoons Olive Oil (30ml)
  • 1/2 cup All-Purpose Flour (60g)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 large Onion, chopped (approximately 150g)
  • 2 Carrots, peeled and chopped (approximately 100g)
  • 2 Celery Stalks, chopped (approximately 100g)
  • 4 cloves Garlic, minced
  • 1 cup Dry White Wine (240ml)
  • 1 (14.5 ounce) can Diced Tomatoes, undrained (400g)
  • 4 cups Beef Broth (or Chicken Broth), low sodium (960ml)
  • 2 Bay Leaves
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Thyme
  • 1/4 cup Fresh Parsley, finely chopped (packed) (approximately 10g)
  • Zest of 1 Lemon

Instructions:

  1. Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge the shanks in flour, shaking off the excess.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove the shanks and set aside.
  3. Add the onion, carrots, and celery to the Dutch oven and sauté until softened and lightly browned, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly.
  5. Add the diced tomatoes, beef broth, bay leaves, rosemary, and thyme to the pot. Bring to a simmer.
  6. Return the veal shanks to the Dutch oven. Cover the pot and reduce the heat to low. Simmer for 2.5 - 3 hours, or until the veal is very tender and falling off the bone.
  7. While the veal is braising, combine the parsley, garlic, and lemon zest in a small bowl.
  8. Remove the veal shanks from the Dutch oven. Spoon the sauce over the shanks. Sprinkle generously with gremolata. Serve immediately.