# What You'll Need:
→ Veal and Seasoning
01 - 4 veal shanks, about 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 if needed) 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 (reserve half for gremolata)
→ Gremolata
17 - 2 tablespoons fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Zest of 1 lemon (remaining half from above)
# Directions:
01 - Pat the veal shanks dry and season generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 3 to 4 minutes per side, then transfer to a plate.
03 - In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with white wine, scraping up browned bits from the bottom.
05 - Add diced tomatoes with juice, stock, bay leaves, thyme, and half the lemon zest. Stir to combine.
06 - Return veal shanks to the pot in a single layer, spooning sauce over them. Bring to a simmer.
07 - Cover and transfer the pot to a preheated oven set at 325°F. Braise for 2 hours or until the veal is fork-tender.
08 - While the veal is braising, combine parsley, garlic, and the remaining lemon zest to make the gremolata.
09 - Remove cooked veal shanks to a platter. Skim fat from the sauce if necessary, then simmer to thicken if desired. Spoon sauce over the shanks and garnish with gremolata before serving.
