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1
Preheat oven to 325u00b0.
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2
Preheat a dutch cast iron oven over medium heat.
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3
Season the veal shank liberally with salt and pepper.
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4
Add the diced pancetta to the preheated pan, and cook, stirring occasionally.
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5
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.
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6
If necessary, drain off all but two tablespoons of the fat from the pan add olive oil.
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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
Turn the heat under the dutch oven 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.
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10
Add the mirepoix to the dutch oven.
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11
Cook the mirepoix (Carrots, Onion, & Celery), until the onions are translucent (about five minutes) and toss in the garlic, thyme, capers, olives and anchovies.
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12
Continue cooking until the vegetables just begin to brown (about 10 minutes).
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13
Add the pancetta & shanks back to the pan.
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14
Pour in the wine, and then add enough stock or broth to come about half way up the side of the shanks.
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15
Cover the pan and put it in the oven to cook until the meat is as tender.
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16
The more braising time, the more tender the meat.
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17
It should take at least 2 hours, at which point you'll have a fine dish.
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18
More time is better, but make sure to add more wine if needed.
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19
Optional: Remove meat and cover add the slurry to the liquid stir in completely and cook 5 more minutes stove top till thickened.
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20
Top with Gremolata.
