Braised Veal Shank

Instructions

1. Prepare the veal shanks
   Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank in flour, shaking off excess. This will help brown the meat and thicken the sauce.
2. Brown the meat
   Heat olive oil in a large Dutch oven over medium-high heat. Add the veal shanks and brown on all sides, about 3 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer the browned shanks to a plate and set aside.
3. Create the flavor base
   In the same pot, add the diced onion, carrots, and celery (this mixture is called 'soffritto' in Italian cooking). Cook for 5-7 minutes until vegetables begin to soften. Add garlic and cook for another minute until fragrant.
4. Deglaze and build the sauce
   Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5 minutes. Add the diced tomatoes, beef broth, bay leaves, and thyme. Stir to combine.
5. Braise the veal shanks
   Return the veal shanks to the pot, arranging them so they're mostly submerged in the liquid. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, or until the meat is very tender and nearly falling off the bone. Turn the shanks occasionally during cooking.
6. Prepare the gremolata
   While the shanks are cooking, make the gremolata by combining the chopped parsley and lemon zest in a small bowl. This traditional garnish adds brightness to the rich dish.
7. Finish the sauce
   When the meat is tender, carefully remove the veal shanks to a serving platter. Increase the heat to medium-high and simmer the sauce uncovered for about 10 minutes until it thickens slightly. Remove and discard the bay leaves and thyme sprigs.
8. Serve
   Pour the sauce over the veal shanks. Sprinkle each shank with the prepared gremolata. Traditionally served with risotto alla Milanese or creamy polenta to soak up the delicious sauce.