Preparation

Prep Time: 15min | Cook Time: 150min

1. Preheat your oven to 325°F (165°C).
2. Season the veal shanks with salt and pepper, then lightly dust with flour.
3. Sear the shanks in olive oil in a large Dutch oven until browned on all sides. Remove and set aside.
4. In the same pot, sauté the onion, carrots, and celery until softened. Add the garlic and cook for another minute.
5. Pour in the white wine, scraping up any browned bits. Reduce the wine by half.
6. Add the broth, crushed tomatoes, thyme, and bay leaf. Bring to a simmer.
7. Return the veal shanks to the pot, cover, and braise in the oven for 2 to 2.5 hours, or until the veal is tender.
8. Serve with risotto or crusty bread, topped with gremolata.