Ingredients:

  • 4 veal shanks, about 1 ½ inches thick (approx. 500g/1.1 lbs each)
  • 2 tablespoons all-purpose flour (30g), for dredging, plus extra if needed
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil (45 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 carrots, finely chopped (approx. 100g)
  • 2 celery stalks, finely chopped (approx. 100g)
  • 3 cloves garlic, minced
  • 1 cup dry white wine (240ml) – Pinot Grigio or Sauvignon Blanc work well
  • 2 cups beef broth (480ml), low sodium
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • ¼ cup finely chopped fresh parsley (approx. 15g)
  • 2 tablespoons grated lemon zest (from about 2 lemons)
  • 2 cloves garlic, minced
  • Pinch of salt

Instructions:

  1. Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove the veal and set aside.
  3. Add onion, carrots, and celery to the Dutch oven and sauté until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
  4. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly, about 2-3 minutes.
  5. Return the veal shanks to the pot. Add the beef broth, diced tomatoes (with their juice), bay leaves, rosemary, and thyme. Bring to a simmer.
  6. Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 2 ½ - 3 hours, or until the veal is fork-tender and falling off the bone.
  7. While the veal is braising, combine parsley, lemon zest, garlic, and a pinch of salt in a small bowl. Set aside.
  8. Remove the Dutch oven from the oven. Check the sauce's consistency. If it’s too thin, remove the veal shanks and simmer the sauce on the stovetop until it thickens slightly. Discard the bay leaves, rosemary, and thyme sprig.
  9. Spoon the sauce over the veal shanks. Sprinkle generously with gremolata. Serve immediately.