Instructions
Dredge the veal shanks in the flour. Heat the butter and olive oil in a large saute pan over medium heat. When the butter has melted and looks foamy, add the shanks and cook, turning them occasionally, for or until lightly browned. Remove the meat to a plate and set aside. Add the carrot, onion, celery and garlic to the pan and cook for , stirring occasionally. Add the lemon peel, wine, stock, tomatoes and tomato paste to the pan. Bring the ingredients to a simmer. Return the meat to the pan and spoon the other ingredients on top. Sprinkle with salt, pepper and the marjoram or oregano. Cover the pan, turn the heat to low and cook for about 2-1/ or until the meat is very tender. Serve topped with Gremolata if desired. Makes 4 servings
1/2 cup chopped flat-leaf parsley
grated peel of one medium lemon
3 large cloves garlic, finely chopped
Mix the parsley, lemon peel and garlic in a bowl.