Recipe for cooking braised veal shanks, milan style

Recipes from Italy :: Italian Main Dish Meats

4 lbs. veal or beef shanks
1/4 c. flour
3 Tbsp. olive oil
1 med. onion, chopped
1 med. carrot, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 bay leaf
1 c. water
1/2 c. dry white wine
1 tsp. instant beef bouillon
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
Gremolada (optional)

Trim excess fat from veal shanks if necessary. Coat veal with flour. Cook veal in oil in Dutch oven over med. heat until brown on every side, about 20 mins. Drain fat. Add remaining ingredients except Gremolada. Heat to boiling; reduce heat. Cover and simmer until veal is tender, 1 1/2 to 2 hours.

Arrange veal and vegetables on platter. Skim fat from broth; pour broth over veal.

Serve with rice or hot cooked spaghetti.

Gremolada
2 Tbsp. snipped parsley
1 clove garlic, finely chopped
1 tsp. grated lemon peel

Mix parsley, garlic and lemon peel.