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1
Preheat oven to 350 degrees.
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2
Season the veal with salt and pepper.
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3
Heat the olive oil and butter together in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes.
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4
Remove the browned veal shanks from the skillet and place them in an ovenproof casserole.
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5
To the same skillet to which you browned the veal add the diced vegetables, along with the garlic and saute them for 3 to 4 minutes.
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6
When the vegetables have begun to cook and wilt, add the white wine and deglaze the pan.
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7
Add the two zests and juices and allow to reduce for several minutes.
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8
Then add the tomatoes and allow to boil before carefully pouring over veal shanks in the casserole.
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9
Add the hot stock and the herbs to the casserole and braise, covered for 1 hour and 45 minutes.
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10
The veal should be fork tender, with the meat just beginning to separate from the bone when you move them from the oven.
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11
Do not remove until fork tender.
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12
After you have removed the veal from the vegetable sauce, stir in the gremolada and allow to be warmed through by the vegetable sauce.
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13
Serve veal shanks with some of the sauce spooned over the top.
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14
Cool for 10 minutes before serving.
