Ingredients:

  • 4 pieces veal shanks (about 1.5 inches thick, approx. 700g total)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons plain flour (30g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 cup dry white wine (240ml)
  • 1 can (14 oz) diced tomatoes (400g)
  • 2 cups beef stock (480ml)
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, finely chopped
  • 1 garlic clove, minced

Instructions:

  1. Season veal shanks generously with salt and pepper. Dredge in flour, shaking off excess.
  2. Heat olive oil and butter in the Dutch oven over medium-high heat. Add veal shanks and sear until browned on all sides (approx. 4-5 minutes per side). Remove shanks and set aside.
  3. In the same pot, add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
  4. Pour in the white wine, scraping up any browned bits. Cook for 2-3 minutes until reduced by half.
  5. Add diced tomatoes, beef stock, thyme, and bay leaf. Stir well, then return the veal shanks to the pot.
  6. Bring to a simmer, then cover and reduce heat to low. Cook for 2-2.5 hours until meat is fork-tender.
  7. In a small bowl, combine lemon zest, parsley, and minced garlic.
  8. Plate the veal shanks, spoon over some sauce, and sprinkle with the gremolata.