| | Veal Shanks with Pasta 3 pounds of veal shanks, cut into thick slices with marrow intact
salt and pepper to taste
1/4 cup of flour
6 tablespoons of butter
1 onion, chopped
1 clove garlic, peeled and minced
2 carrots, peeled and diced
2 stalks celery, chopped
1/2 cup of dry white wine
1/4 cup of chicken broth
1 bay leaf
1/4 teaspoon of thyme
8 ounces of pasta of your choice
Gremolata
2 tablespoons of finely chopped parsley
1 clove garlic, peeled and finely minced
1 teaspoon of finely grated lemon peel
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Season veal with salt and pepper. Dredge in flour, shake off excess. Melt butter in deep skillet or Dutch oven. Add veal and brown well on all sides, remove from pan. Add onion and garlic to same pan, sauté until translucent. Add carrots, celery, wine, chicken broth, bay leaf, and thyme. Add veal shanks, standing on their sides to prevent marrow from falling from bone during cooking. Bring to a boil. Cover pan tightly, reduce heat to simmer. Cook for 1 hour or until veal is tender. Add more broth if mixture looks dry at any time. Cook pasta in boiling, salted water following package directions, drain. Combine gremolate ingredients, mixing well. Place pasta on heated platter. Place veal on top of pasta and cover with sauce. Sprinkle with gremolate and serve. Serves 4
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