Ingredients
1/3 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper6 to 7 pounds veal shanks, cut into 2-inch-thick slices1/3 cup canola oil1 medium onion, chopped1 small carrot, chopped1 celery rib, chopped1 garlic clove, minced2 tablespoons butter1 can (14-1/2 ounces) diced tomatoes, undrained1-3/4 cups chicken broth1/2 teaspoon dried basil1/2 teaspoon dried thyme2 bay leavesGARNISH (GREMOLATA):1 tablespoon minced fresh parsley1 tablespoon grated lemon zest1 garlic clove, minced
Preparation
Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain.
In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves.
Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
