Ingredients 1 2 pounds veal shanks, cut into short lengths 2 ¼ cup all-purpose flour 3 ¼ cup Butter 4 2 cloves garlic, crushed 5 1 large onion, chopped 6 1 large carrot, chopped 7 ⅔ cup dry white wine 8 ⅔ cup beef stock 9 1 (14.5 ounce) can diced tomatoes 10 salt and pepper to taste More ...
Directions 1 Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. ... 2 Pour in the tomatoes and beef stock, and season with salt and pepper. ... 3 In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side. Combine the onions, carrots, celery, and garlic in a large slow cooker.
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides.