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1
Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess.
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2
In a heavy skillet, heat 3 tablespoon butter and 3 tablespoon oil over mod-high heat.
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3
Brown the veal shanks, adding additional butter and oil if necessary.
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4
Transfer the shanks as they are browned to a platter.
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5
Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup.
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6
Reserve in a small bowl.
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7
In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 tablespoon butter over mod-low heat, stirring occasionally, until the veggies are softened.
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8
Add the shanks and any accumulated juices to the casserole.
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9
Add the wine mixture, and enough broth to almost cover the shanks.
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10
Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste.
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11
Bring the liquid to a simmer over moderately high heat.
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12
Braise the mixture, covered, in the middle of a preheated 325F (160C).
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13
oven for 2 hours, or until the veal is tender.
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14
Transfer the veal to an ovenproof serving dish with a slotted spoon.
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15
Discard the strings and keep the shanks warm.
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16
Strain pan juices into a saucepan, pressing hard on the solids.
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17
Skim off the fat.
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18
Boil for about 15 minutes or until reduced to about 3 cups.
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19
Baste the shanks in some of the reduced juices, and bake them, basting 3 to 4 more times, for 10 minutes or until the shanks are glazed.
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20
In a bowl, stir together the parsley, zest, and garlic.
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21
Sprinkle the shanks with the gremolata and pour some juice around and over them.
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22
Serve the remaining juices alongside in a boat.
