Ingredients

• 2 pounds veal shanks , cut into short lengths
• 0.25 cups all-purpose flour
• 0.25 cups Butter
• 2 cloves garlic , crushed
• 1 large onion , chopped
• 1 large carrot , chopped
• 0.67 cups dry white wine
• 0.67 cups beef stock
• 1 , 14.5 ounce
• salt and pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Dust the veal shanks lightly with flour.
3. 3 Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.
4. 4 Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.
5. 5 Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
6. 6 Pour in the tomatoes and beef stock, and season with salt and pepper.
7. 7 Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
8. 8 In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition per serving