ready in 2 h. 15 min.
- 6 Veal shank (2-inches thick; sawed through including the bone marrow)
- salt (to taste)
- peppers (to taste)
- ½ cup unbleached all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 large onion (finely chopped)
- 1 rib Celery (finely chopped)
- 2 carrots (finely chopped)
- 2 cloves garlic (minced)
- 4 sprigs fresh thyme
- 1 cup dry white wine
- 4 cups crushed San Marzano tomato
- 1 bay leaf
- 1 cup Veal stock (or beef stock)
Season the veal with salt and pepper. Dust the veal pieces with flour, shaking off any excess. Heat olive oil and butter in a Dutch oven. Increase the heat to medium-high and brown the veal in the oil and butter for about 5 minutes on each side or until well browned. Transfer the veal shanks to a plate; set aside.
Add the onion, celery and carrots to the Dutch oven. Cook the mixture, stirring frequently until the onions are soft and translucent, about 5 minutes. Add the garlic and thyme. Continue cooking until the vegetables begin to brown, an additional 5 to 10 minutes.
Place the veal shanks back in the pan. Add the wine, tomatoes, bay leaf, and stock. Cover and bring to a simmer; cook until the meat is fork tender, about one hour to an hour and a half.
Combine all ingredients in a small bowl.
To serve: Divide veal shanks among plates. Sprinkle with gremolata.