Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole veal shanks 1/2 ts Sage, crumbled
Flour 1/2 ts Rosemary
4 tb Butter 1 lg Ripe tomato; peeled, seeded
1 ts Salt - and chopped
1/2 ts Pepper 2 c White wine
1/2 c Celery; finely chopped 1 Lemon; rind grated
1/2 c Carrots; finely chopped 2 tb Parsley; chopped
1 md Onion; finely chopped 1 Anchovy (optional); mashed
1 Garlic clove; minced 6 Servings of cooked rice
1/2 c Mushrooms; minced

Cut two veal shanks into 2-inch pieces. Roll shanks in flour and
saute in butter over high heat until brown on all sides. Add salt,
pepper, celery, onion, carrots, mushrooms, tomato, sage, and
rosemary. Reduce heat, cover and braise for 10 minutes. Add white
wine. Cover and gently simmer for 2 hours. The liquid should barely
cover the meat. Just before serving, stir in the gremolada. This
consists of the grated lemon rind, parsley, anchovy, and garlic.
Serve with cooked rice.

Source: Bristol Farms Typos by: Karen Mintzias

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