| 1 | Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. |
| 2 | Season with salt and pepper and transfer to three-quart casserole. |
| 3 | Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned. |
| 4 | Add wine and boil until it almost evaporates. |
| 5 | Add stock and simmer for five minutes. |
| 6 | Season with salt and pepper and pour mixture evenly over meat in casserole. |
| 7 | Add bay leaves, one at each side of the casserole. |
| 8 | Cover and bake on middle rack of oven pre-heated to 300 °F for 1 ?hours. |
| 9 | Five minutes before end of baking time, add gremolata topping. |
| 10 | 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. |
| 11 | 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. |
| 12 | Sometimes she serves it with fettucine with butter and parmesan cheese |
