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1
Melt the oil in a heavy casserole large enough to hold the veal in a single layer.
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2
Dust shank pieces with flour and lightly brown on all sides over medium heat.
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3
You may find the browning easier if you do not put all the shanks in the pan at once.
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4
Do not allow them to become dark or blackened.
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5
Remove the shanks from the casserole and lower heat.
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6
Preheat oven to 350 degrees.
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7
To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften.
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8
Add garlic and saute a minute longer.
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9
Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved.
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10
Stir in the tomatoes, stock and thyme.
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11
Return the shanks to the casserole, basting with the sauce.
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12
Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork.
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13
Baste the shanks several times during baking.
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14
Remove shanks to a serving dish and keep warm.
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15
Taste sauce and season with salt and pepper if necessary.
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16
If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
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17
Pour sauce over the shanks and top with a little of the gremolata.
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18
Pass the rest on the side.
