INGREDIENTS:
6 pounds veal shanks, cut into 2 inch pieces, tied with string,
if necessary
Flour, for dredging
Salt and pepper
1/4 cup olive oil
3 tablespoons butter
2 cups minced onions
2/3 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
1 cup dry white wine
1 to 2 cups beef broth
2 tablespoons basil leaf chiffonade
1 teaspoon dried thyme
1 teaspoon fresh rosemary leaves, crushed
1 bay leaf
2 cups drained chopped canned tomatoes
Gremolata:
1/4 cup minced Italian flat leafed parsley
4 teaspoons grated lemon peel
1 1/2 teaspoons finely-minced garlic
Preheat oven to 325 degrees F. Dredge veal in flour, shaking off excess and season with salt and pepper. Heat oil in a large skillet set over moderately high heat until hot, add veal, and cook it, in batches, until browned on all sides. Transfer veal as it browns to a platter. Meanwhile in a large casserole or Dutch oven set over moderate heat melt butter, add onions, celery, carrot and garlic and cook, stirring occasionally, for 5 minutes.
Transfer veal to casserole along with any accumulated juices. Pour off fat from skillet and deglaze with wine, scraping up any brown bits clinging to bottom. Add deglazing liquid to casserole along with remaining ingredients. Bring liquid to a boil on top of stove. Cover and braise in oven for 1 1/2 hours, or until veal is very tender. Transfer veal to an ovenproof platter, return it to oven and bake for 15 minutes more, or until deep brown and glazed. Skim fat from cooking liquid, strain it into a saucepan and reduce over high heat, stirring often, until lightly thickened.
Make gremolata: In a bowl combine all ingredients.
To serve, arrange veal on platter, spoon sauce over veal and sprinkle with gremolata.
Yield: 6 to 8 servings
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