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6 veal shanks
1/2 cup all purpose flour
4 Tbsp butter
1/4 cup olive oil
1 dash salt
1 dash ground pepper
1 large onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 cup white wine
1 cup 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 preheated to
300 degrees for 1 1/2 hours. Five minutes before end of baking
time, add 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.

Accompany this veal dish with short-grain rice that's fried in
butter and olive oil and simmered in meat stock. Or serve it with
fettuccine with butter and Parmesan cheese.


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