Directions

1. 1

   Season the veal shanks with salt and pepper, then dredge in flour.

2. 2

   In a large pot, heat oil and brown the veal shanks on all sides. Remove and set aside.

3. 3

   Add chopped onions, carrots, celery, and garlic to the pot and sauté until softened.

4. 4

   Stir in tomato paste and cook for 1 minute, then pour in white wine and reduce by half.

5. 5

   Add the beef stock and return the veal shanks to the pot. Cover and simmer for 3 hours until the meat is tender.

6. 6

   Serve hot with gremolata and risotto or mashed potatoes.