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*2 pounds veal shank,cut into short lengths
*1/4 cup all-purpose flour
*1/4 cup butter/oil
*2 cloves garlic,crushed
*1 large onion,chopped
*1 large carrot,chopped
*1 stalk of celery,chopped
*2/3 cup dry red wine
*3 cups beef stock
*2 tbsp tomato paste
FOR GREMOLATA
salt and pepper to taste
*1/2 cup chopped fresh parsley
*1 clove garlic,minced
*2 tsps grated lemon zest
1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium-high heat.
2. Add the veal and cook until browned on the outside then set aside.
3. In the same pan, saute’ garlic,onions and tomato paste. Cook and stir until onions are translucent. Return the veal to the pan and mix in the carrots and wine. Simmer for 10 minutes.
4. Pour in the beef stock and season with salt and pepper. Cover and simmer over low heat for 1 1/2 hours. Cook until meat is tender, almost falling off the bone.
5. To make gremolata, mix together the parsley,minced garlic and lemon zest in a bowl and serve on the side with the veal.