Glory of a Lombardian Kitchen

Nothing pleases an Italian more than the bella figura (good form) achieved by serving a delicious meal. In this case, veal shanks braised with olive oil, white wine, stock and medley of onions carrots, celery, onions, herbs and garlic. Garnished with a sprightly gremolada and served with a side of saffron-flavored basmati rice or couscous, this glorious dish is sure to please all ten at your table, even those not Italian!

10 veal shanks (Ask your butcher to saw shanks into two-inch long pieces)
2 teaspoons salt
1/8 teaspoon black pepper

2 cups seasoned flour (2 cups flour seasoned with 2 tablespoons salt and 1 teaspoon black pepper)

1/4 cup olive oil

1 cup onions diced to 1/8"
2 tablespoons chopped garlic
1/2 cup celery diced to 1/8"
1/2 cup carrots diced to 1/8"
3 tablespoons tomato paste

2 bay leaves
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 cup canned Roma tomatoes
1 cup white wine
2 quarts veal or beef stock

Preheat oven to 350 degrees. Season veal shanks with salt and pepper. Lightly coat shanks with seasoned flour, shake off excess. In a heavy skillet, heat olive oil over medium-high heat until a haze forms over it. Brown shanks on both sides; remove from skillet and transfer to platter. Add two tablespoons olive oil to skillet; add onions, carrots, and celery and saute for two minutes. Add tomato paste and cook another two minutes. Place veal shanks back in skillet. Add bay leaves, thyme, oregano, Roma tomatoes, wine and veal stock. Cover skillet and put in oven to braise for 1 hour and 30 minutes, until tender. Garnish with gremolada. Plate up with basmati rice or couscous.

Gremolada
1 tablespoon grated lemon peel
1 teaspoon finely chopped garlic
3 tablespoons finely chopped parsley
2 teaspoons finely chopped anchovies, if desired