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1
Season the veal shanks with salt and pepper and lightly dust each side with flour.
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2
Heat a large Dutch oven over medium-high heat, add the olive oil and brown the veal shanks on all sides.
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3
Remove the browned veal shanks to a paper towel lined plate.
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4
Add the onion, celery and carrots to the hot pan and cook the vegetables over a medium high heat until they are a golden brown, stirring occasionally so the vegetables do not stick to the bottom of the pan, about 6 minutes.
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5
As the vegetables are browning add the garlic.
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6
Once the vegetables have reached a golden color add the tomato paste and cook for 4 minutes.
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7
Deglaze the pan using the white wine, being sure to scrape all of the brown bits off the bottom using a wooden spoon.
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8
Add the crushed tomatoes, spices, and bouquet garni.
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9
Add the veal shanks back to the pan and enough beef broth to come half way up the sides of the veal.
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10
Cover with a lid and cook for about 3 hours, turning occasionally and adding more stock, as necessary, to keep the veal partially submerged, until the veal shanks are very tender and the meat is falling off of the bone.
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11
Season with salt and pepper, to taste.
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12
Meanwhile, make the gremolata by combining the crushed garlic with the lemon zest and the chopped parsley.
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13
Season with salt to taste.
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14
Once the veal shanks are tender, remove the shanks from the cooking liquid and, when cool enough to handle, pull the meat from the bone and shred into small pieces.
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15
Discard the bones and return the pulled meat to the sauce.
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16
Taste and reseason the sauce, if necessary.
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17
Cook the pappardelle in a large pot of salted, boiling water until al dente.
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18
Serve the pappardelle with the ragu and garnish with the gremolata and the shaved Parmesan.
