Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           all-purpose flour
                        salt
                        pepper
   4      pounds        veal shanks
                        - cut into 2-inch pieces
     1/4  cup           olive oil
   4                    celery stalks -- chopped
   3                    carrots -- chopped
   2                    onions -- chopped
   3                    garlic cloves -- minced
   1 1/2  cups          white wine
   1 1/2  cups          chicken stock
   1      teaspoon      dried sage
   1      teaspoon      dried rosemary
   1                    bay leaf
     1/4  cup           tomato paste
                        ***GREMOLATA***
     1/2  cup           fresh parsley -- chopped
   2      tablespoons   grated lemon rind
   4                    garlic cloves -- minced

Preparation:

Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce. As a bonus, the centre of the bone is filled with delicious marrow, which can be scooped out with a small spoon. In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat oil over medium-high heat; brown shanks in batches. Remove shanks and set aside. Add celery, carrots, onions and garlic; cover and cook over low heat for about 8 minutes or until onions are softened. Return veal to pan. Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70 minutes or until veal is tender. Stir tomato paste into pan; cook, uncovered, for about 15 minutes or until sauce is thickened. Season with salt and pepper to taste. Discard bay leaf. Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind and garlic. Sprinkle Gremolata over individual servings. 6 servings for $19.22 CDN [Mar/95] Source: Canadian Living magazine, Mar 95