1
["Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce.", "As a bonus, the centre of the bone is filled with delicious marrow, that can be scooped out with a small spoon.", "In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper.", "Add in a few pcs of veal and shake; repeat with remaining veal.", "In Dutch oven, heat oil over medium-high heat; brown shanks in batches.", "Remove shanks and set aside.", "Add in celery, carrots, onions and garlic; cover and cook over low heat for about 8 min or possibly till onions are softened.", "Return veal to pan.", "Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil.", "Reduce heat; cover and simmer, stirring occasionally, for 60-70 min or possibly till veal is tender.", "Stir tomato paste into pan; cook, uncovered, for about 15 min or possibly till sauce is thickened.", "Season with salt and pepper to taste.", "Throw away bay leaf.", "Gremolata: Meanwhile, in small bowl, combine minced parsley, lemon rind and garlic.", "Sprinkle Gremolata over individual servings.", "Main ""Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"""]
