Categories: Beef, Veal 
      Yield: 6 servings 
  
      6 ea Veal Shanks                         2 ea Carrots, chopped 
    1/2 c  All purpose flour                   1 ea Stalk celery, chopped 
      4 tb Butter                              1 ea Clove of Garlic, chopped 
    1/4 c  Olive oil                           1 c  White wine 
      1 ds Salt                                1 c  Chicken and beef stock 
      1 ds Ground Pepper                       2 ea Bay leaves 
      1 ea Large Onion, chopped            
  
  Dredge veal shanks in flour and saute in a mixture of butter and oil in 
  large, heavy frying pan. Season with salt and pepper and transfer to 
  three-quart casserole. 
  Use pan drippings and frying pan, saute onion, carrots, celery and garlic 
  for about six minutes or until softened but not browned. 
  Add wine and boil until it almost evaporates. Add stock and simmer for 
  five minutes. Season with salt and pepper and pour mixture evenly over 
  meat in casserole. Add bay leaves, one at each side of the casserole. 
  Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 
  hours. Five minutes before end of baking time, add Gremolata topping. 
  Gremolata Topping 
  Combine in a cup three tablespoons chopped fresh parsley, one tablespoon 
  grated lemon rind, one tablespoon grated orange rind, and one teaspoon 
  chopped garlic. 
  Wanda Calcagni says the tradition in her region of Emilia Romagna in 
  north-east Italy is to accompany this veal dish with short-grain rice 
  that's fried in butter and olive oil and simmered in meat stock. Sometimes 
  she serves it with fettucine with butter and Parmesan cheese. 
  From The Gazette, 91/01/30.