Categories: Meats 
      Yield: 6 servings 
  
      6    Veal Shanks 
    1/2 c  All purpose flour 
      4 tb Butter 
    1/4 c  Olive oil 
      1 ds Salt 
      1 ds Ground Pepper 
      1    Large Onion, chopped 
      2    Carrots, chopped 
      1    Stalk celery, chopped 
      1    Clove of Garlic, chopped 
      1 c  White wine 
      1 c  Chicken and beef stock 
      2    Bay leaves 
  
  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.