Ingredients

• 4 veal shanks
• 1 cup white wine
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cups beef broth
• 1 can crushed tomatoes
• Gremolata (lemon zest, garlic, parsley)
• Flour for dredging

Instructions

1. Dredge veal shanks in flour, brown on all sides
2. Remove meat, sauté vegetables in same pot
3. Add wine and simmer until reduced
4. Return meat to pot with broth and tomatoes
5. Cover and braise in 350°F oven for 2 hours
6. Make gremolata with lemon zest, garlic, and parsley
7. Serve topped with gremolata over risotto