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1
Preheat oven to 325F.
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2
Tie the veal shanks vertically with kitchen string so the meat will not fall away from the bone during cooking time.
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3
(No need to tie the foreshank pieces, if using.)
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4
Season with salt and pepper, then toss liberally with the flour, and dust off the excess.
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5
In a large saute pan, melt the butter and heat the oil over medium heat.
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6
In uncrowded batches, brown the shanks on both sides for about 8 to 10 minutes.
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7
Transfer to a large ovenproof casserole.
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8
Add the onions, carrots, and celery to the saute pan and saute for about 10 minutes, allowing them to brown slightly.
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9
Transfer the vegetables to the casserole.
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10
Deglaze the pan with the wine, scraping up the browned bits that have adhered to the pan.
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11
Add the tomatoes and broth and bring to a simmer.
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12
Pour into the casserole and add the garlic, bay leaves, and parsley.
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13
Cover and bake for 1 1/2 hours, or when the shanks are fork tender.
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14
Prepare the gremolata: In a small bowl, combine all the ingredients, cover, and set aside.
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15
Remove the shanks from the casserole.
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16
Degrease the cooking liquid and season with salt and pepper.
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17
Stir in 1 tablespoon of the gremolata.
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18
Cut away the string from the shanks and divide the meat among 6 warm dinner plates.
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19
Spoon on some of the sauce and sprinkle with the remaining gremolata.
