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1
Preheat oven to 325F.
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2
Heat a Dutch oven on the stove top over medium heat for about five minutes.
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3
Add pancetta to pan, cook, stirring occasionally.
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4
When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.
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5
If necessary, drain off all but two tablespoons of the fat from the pan.
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6
Season the veal shank well with salt and pepper.
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7
Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan.
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8
Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side).
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9
Remove the shanks to a plate, set aside.
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10
Add the onions, carrots, and celery to the Dutch oven.
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11
Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes) and toss in the garlic and thyme.
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12
Continue cooking until the vegetables just begin to brown (about 10 minutes).
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13
Add the shanks and the pancetta back to the pan.
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14
Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks.
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15
Bring to a simmer.
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16
Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.
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17
Combine the gremolata ingredients, place in a separate small serving dish.
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18
Serves 4 to 6, depending on how many shanks you have, one shank per person.
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19
Serve on top of risotto or polenta (for low carb version, skip the risotto or polenta).
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20
Sprinkle with gremolata.
