Foodie Guide

1/2 cup flour
salt
ground peper
olive oil
4 center cut slices veal shank (1 1/2 inches thick)
1 cup yellow onion- diced
1 cup carrot- diced
1 cup celery- diced
3 teaspoons garlic- minced
1 cup white wine
2 teaspoons grated lemon zest
1 cup beef stock
28 ounce can plum tomatoes- drained
1 teaspoon fresh thyme- chopped
1 teaspoon fresh rosemary- chopped
1/2 cup fresh parsley- chopped (preferably Italian)

Preheat oven to 350 degrees. Lightly flour, salt and pepper both sides of all 4 veal shanks. Heat olive oil in heavy, oven-proof skillet until smoking. Brow both sides of veal shanks. Remove and set aside. Add more olive oil to the skillet. Add onion, celery, carrot and half of the garlic. Cook on medium heat until light brown. Add white wine and beef stock. Reduce to half and add plum tomatoes with thyme and rosemary. Adjust salt and pepper to taste and cook for 7-8 minutes. Return the veal shank to the skillet. The tomato mixture should be two-thirds of the way up to the shanks. If it is not, add more beef stock or water. Cover with lid and braise in oven at 350 degrees, turing shanks every 30 minutes. Add extra stock if liquid is getting too thick or too low. When shanks are done they should be very tender (falling off the bone). Place shanks in large platter, reduce sauce to desired consistency, adjust seasoning. Make the traditional gremolata topping by mixing lemon zest, parsley, and onion in a small bowl. Cover shanks with sauce, sprinkle with gremolata and... Buon Appetito. Mangia baby! Serves 4.