Based on Roasted Veal Shanks from Lidia’s Italian Table

Whole Veal Shank or
Veal shank cut into pieces 1 1/2 inches thick.
6 tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge
Salt/Pepper
Preheat oven to 350°F
Heat olive oil in oven proof pan. Brown veal shanks. Remove from pan and add chopped carrot
and onions. Sauté until tender. Add garlic and sauté for another minute. Add rosemary and
sage, one cup of white wine, chicken broth and a squirt of tomato paste. Cover and put in the
oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure
there is sufficient liquid.

Serve over Polenta or Risotto and sprinkle with Gremolata

Gremolata

3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
Zest of one lemon