Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Veal Shanks 2 ea Carrots, chopped
1/2 c All purpose flour 1 ea Stalk celery, chopped
4 tb Butter 1 ea Clove of Garlic, chopped
1/4 c Olive oil 1 c White wine
1 ds Salt 1 c Chicken and beef stock
1 ds Ground Pepper 2 ea Bay leaves
1 ea Large Onion, chopped

Dredge veal shanks in flour and saute in a mixture of butter and oil
in large, heavy frying pan. Season with salt and pepper and transfer
to three-quart casserole. Use pan drippings and frying pan, saute
onion, carrots, celery and garlic for about six minutes or until
softened but not browned. Add wine and boil until it almost
evaporates. Add stock and simmer for five minutes. Season with salt
and pepper and pour mixture evenly over meat in casserole. Add bay
leaves, one at each side of the casserole. Cover and bake on middle
rack of oven pre-heated to 300 degrees for 1 1/2 hours. Five minutes
before end of baking time, add Gremolata topping. Gremolata Topping
Combine in a cup three tablespoons chopped fresh parsley, one
tablespoon grated lemon rind, one tablespoon grated orange rind, and
one teaspoon chopped garlic. Wanda Calcagni says the tradition in her
region of Emilia Romagna in north-east Italy is to accompany this
veal dish with short-grain rice that's fried in butter and olive oil
and simmered in meat stock. Sometimes she serves it with fettucine
with butter and Parmesan cheese. From The Gazette, 91/01/30.

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