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.