1 hour, 30 minutes
An Italian favourite!
6veal shank ((piece); about 2 inches in diameter)
1 cupwhite wine
1 cupbeef broth
1⁄2 cuponion (finely chopped)
1 canplum tomatoes (28 oz (828 mL) can)
1⁄4 cupcelery (finely chopped)
1⁄4 cupcarrot (finely chopped)
1 tablespoonlemon peel (chopped)
1⁄4 cupparsley (finely chopped)
1. Combine 2 cloves garlic, lemon zest and parsley to make the gremolata 1. Melt butter in large casserole dish and sauté vegetables for 10 minutes. 2. Dredge veal in flour. 3. Heat oil in skillet and brown veal on all sides in hot oil. 4. Remove veal from pan and add to casserole. 5. Remove excess fat from skillet and deglaze with white wine. 6. Pour juices over veal. 7. Add beef stock, tomatoes, garlic and basil to casserole dish. 8. Cover and simmer for 1+1/2 hours or until it is tender. 9. Remove veal and place on heated platter. 10. Spoon off any visible fat from sauce. 11. Taste and season with salt and pepper as desired. 12. Pour sauce over shanks. 13. If desired, combine finely chopped garlic, lemon zest and parsley to make gremolata. Sprinkle the veal with gremolata or serve them separately.