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Cross-cut veal shanks braised until meltingly tender with gremolata — Milan's gift to the world. This high protein mediterranean dish is perfect for a family dinner and naturally supports a carnivore diet.
Preheat your oven to 325°F (163°C). Pat veal shanks dry, then season them with kosher salt and black pepper on all sides.
Dredge each veal shank in flour, shaking off any excess. In a large Dutch oven, heat olive oil over medium-high heat until shimmering, then brown the shanks for 3–4 minutes per side — do not overcrowd the pan.
Remove browned shanks and set aside. Lower heat to medium; add chopped onion, carrot, and celery, sautéing until softened and lightly golden, about 5–7 minutes.
Deglaze the pan with white wine, scraping up the flavorful bits, and simmer for 2 minutes. Add tomatoes and cook for an additional 2 minutes to reduce excess moisture.
Return veal shanks to the pot, nestling them into the vegetables. Pour in beef stock until the shanks are mostly submerged. Bring to a gentle simmer over low heat, then cover and braise in the oven for about 2 hours, turning the shanks halfway through.
While the veal cooks, prepare gremolata: mix finely grated lemon zest, minced garlic, and chopped parsley in a small bowl.
Once meat is fork-tender and sauce has thickened slightly, remove shanks to a platter. Simmer sauce uncovered on the stovetop over medium heat if further reduction is needed.
Serve veal shanks with generous spoonfuls of sauce, finishing with a sprinkle of gremolata for brightness.
