Ingredients

• Veal shanks (8 – 12 oz. each) (4)

• Beef or veal broth (2 cups)

• Flour (1 ½ cups)

• Golden onions (medium) (2 chopped)

• San Marzano tomatoes (2 cups)

• Carrots (½ cup – chopped)

• Celery (½ cup – chopped)

• Pancetta (4 – 5 oz.)

• Garlic (3 – 4 cloves – finely chopped)

• Unsalted butter (3 – 4 tbsp.)

• Rosemary (1 tsp. – heavy)

• Thyme (1 tsp. – heavy)

• White wine (1 – 1 ½ cups)

• Cinnamon (¼ - ½ tsp.)

• Sea salt

• Freshly ground black pepper

• Vito & Joe’s Extra Virgin Olive Oil

 Gremolata:

• Parsley (¼ cup – finely chopped)

• Garlic (3 cloves – finely chopped)

• Lemon (1)

How to Prepare

1. In a large bowl, mix the flour, 1 tablespoon of sea salt and1 tablespoon of fresh ground black pepper.

2. Sprinkle salt and pepper on the veal shanks and press into the meat.

3. Flour each piece, covering each of them entirely.

4. Heat a Dutch oven or a cast-iron pan on the stovetop.

5. Coat the bottom with 1/3 of a cup of Vito & Joe’s Extra Virgin Olive Oil.

6. Add in the butter.

7. When the pan is hot, place the veal shanks in the pan with tongs.

8. Sear each side until brown and caramelized.

9. Remove from the pan onto a plate.

10. Turn the heat to medium.

11. Add the onions to the pan and cook down for 2 -3 minutes.

12. Add the chopped pancetta and garlic. Stir. Cook until browned.

13. Add the wine, celery, carrots, rosemary, thyme and cinnamon. Cover and cook for 5 -6 minutes.

14. Place the veal back in the back.

15. Pour in the beef or veal broth.

16. Add in the tomatoes.

17. Gently mix everything together with the tongs.

18. Cover loosely so that steam can escape. Cook for 3 hours in low heat. Check periodically.

19. Prepare the gremolata. Peel a whole lemon and mince the peel. Add to a bowl with the chopped parsley and garlic. Stir.

20. After cooking the veal, uncover the pan. Add enough gremolata to cover the veal and place the cover back on.

21. Remove the pan from the heat and let it sit for a few minutes.

22. Place the veal on a platter. Pour the sauce from the pan into a bowl.

23. Serve on top of polenta or risotto.

24. Ladle the sauce on top for finish. Enjoy!