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1
In a very large frying pan (with a lid) or Dutch oven over medium-high heat, melt 1 tablespoon of the butter.
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2
Add onions and carrot and cook until onions are transparent.
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3
Remove from pan and set aside.
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4
Sprinkle shanks with salt; dredge in flour and shake off excess.
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5
Melt remaining 5 tablespoons butter in pan over medium-high heat.
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6
Cook shanks, in batches so as not to crowd, until well browned on all sides.
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7
Return vegetables and meat to pan, standing shanks on end with marrow sides up.
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8
Pour in wine and 3/4 cup of the broth; bring to a boil.
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9
Cover, reduce heat, and simmer for 2 to 2 1/2 hours or until meat is very tender when pierced.
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10
(Alternatively, you may bake, covered, in a 325F oven for 2 to 2 1/2 hours.)
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11
Add more broth as necessary to thin sauce.
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12
(If youd like, you may cool, cover, and refrigerate until next day.
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13
Spoon off solidified fat.
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14
).
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15
Reheat slowly for 30 to 45 minutes, if refrigerated.
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16
With a slotted spoon, carefully remove meat and transfer to a warm serving platter; keep hot.
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17
Bring sauce to a boil, scraping up any browned bits; add broth as needed.
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18
Prepare gremolata by combining lemon peel, parsley, and garlic.
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19
Spoon half of the mixture into sauce and simmer for a few minutes.
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20
Garnish meat with remaining gremolata.
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21
Pour sauce over meat or pass separately in gravy boat.
