Ingredients
1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper6 veal shanks5 tablespoons olive oil1 teaspoon Italian seasoning1/2 teaspoon rubbed sage2 medium carrots, sliced1 medium onion, chopped1 celery rib, cut in 1/2-inch slices1 garlic clove, minced1-1/2 cups dry white wine or chicken broth1 can (10-1/2 ounces) condensed chicken broth, undiluted2 tablespoons tomato pasteGREMOLATA:2 garlic cloves, minced1 to 2 tablespoons minced fresh parsley1 tablespoon grated lemon zest
Preparation
Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables.
Cover and bake at 325° for 2 hours or until fork-tender. Just before serving, combine gremolata ingredients; sprinkle over each shank. Serve immediately.
