-
1
Peel and cut the onion and carrots into 1/2-inch dice.
-
2
Cut the celery into 1/2-inch dice.
-
3
Coarsely chop the tomatoes.
-
4
Adjust the oven rack to the middle position and heat oven to 350 degrees F. Pat veal shanks dry with paper towels.
-
5
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
-
6
Tie the shanks securely.
-
7
Dredge shanks in the flour.
-
8
Heat the vegetable oil in a 5-quart dutch oven.
-
9
Saute the veal shanks over high heat, turning to sear on both sides, about 4 minutes.
-
10
Transfer browned shanks to a plate.
-
11
Discard oil and heat the butter.
-
12
Add the onion, carrots, and celery, and saute, stirring occasionally, until the vegetables soften and color slightly, about 10 minutes.
-
13
Return the shanks to the dutch oven, placing them on top of the vegetables.
-
14
Add the wine, chicken stock, tomatoes, and thyme and bring the liquid to a boil.
-
15
Cover and transfer pan to the oven.
-
16
Braise, basting every 30 minutes, until the meat is tender, 1 1/2 to 2 hours.
-
17
(Can cool, cover, and set shanks aside for several hours, or refrigerate in sauce up to 3 days).
-
18
For the gremolada, peel and mince the garlic.
-
19
Grate 1 tablespoon lemon zest.
-
20
Mince the parsley.
-
21
Mix the garlic, lemon zest, and parsley; set aside.
-
22
If shanks have been refrigerated, warm them over low heat.
-
23
Transfer the shanks to a platter.
-
24
Skim the cooking liquid and transfer the braised vegetables and the liquid to the workbowl of a food processor fitted with the metal blade; puree.
-
25
Adjust the seasoning.
-
26
Return the meat and sauce to the dutch oven.
-
27
Sprinkle gremolada over the meat, and simmer for 5 minutes, until the shanks are warmed through.
-
28
Spoon sauce onto 6 warm dinner plates.
-
29
Put shanks over the sauce and serve immediately.
