4 Veal Shanks- about 2” thick
2 Tbsp. Olive Oil
1/2 Cup Carrot-peeled and medium diced
1/2 Cup Onion-peeled and medium diced
1 Tbsp Tomato Paste
1/2 Cup Red Wine
3 Cups Beef Broth or Stock
1 Fresh Rosemary Sprig
2 Fresh Thyme Sprig
2 Garlic Cloves
1 Garlic Clove-minced
1 Tbsp. Lemon Zest
2 Tbsp. Fresh Italian Parsley-minced
Dry the meat well with a paper towel, season lightly with salt and pepper, and brown meat very well in the olive oil in an extremely hot, heavy braising pan. Turn over, repeat. Remove meat from pan.
Add carrots and onion, cook stirring occasionally until caramelized, add tomato paste, and continue cooking until tomato paste achieves a mahogany color. Deglaze with red wine, scraping up any browned bits on the pan. Add beef stock, herbs, and garlic. Return meat to pan, bring to a boil, cover, and place in 325 degree oven for 1 hour. After 1 hour, remove cover and cook another hour.
When meat is very tender, but not falling apart, gently remove meat from sauce, strain sauce into another small pot, adjust consistency by boiling to evaporate excess liquid if necessary. Season sauce with salt and pepper.
Serve sauce over meat, combine gremolada ingredients, and sprinkle over the meat. Enjoy!!!