6 ea Veal Shanks
2 ea Carrots, chopped
1/2 c All purpose flour
1 ea Stalk celery, chopped
4 tb Butter
1 ea Clove of Garlic, chopped
1/4 c Olive oil
1 c White wine
1 ds Salt
1 c Chicken and beef stock
1 ds Ground Pepper
2 ea Bay leaves
1 ea Large Onion, chopped
Dredge veal shanks in flour and saute in a mixture of butter and oil in large,
heavy frying pan. Season with salt and pepper and transfer to three-quart casserole.
Use pan drippings and frying pan, saute onion, carrots, celery and garlic for
about six minutes or until softened but not browned.
Add wine and boil until it almost evaporates. Add stock and simmer for five minutes.
Season with salt and pepper and pour mixture evenly over meat in casserole. Add
bay leaves, one at each side of the casserole.
Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours.
Five minutes before end of baking time, add Gremolata topping.
Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated
lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic.
Wanda Calcagni says the tradition in her region of Emilia Romagna in
north-east Italy is to accompany this veal dish with short-grain rice that's
fried in butter and olive oil and simmered in meat stock. Sometimes she serves
it with fettucine with butter and Parmesan cheese.