Prep: 20 minutes

Cook: 1 ½ hours

Makes: 4 servings

12 pieces of veal shank, about 1 ½” thick
all purpose flour, seasoned with salt and pepper, for dusting
¾ cup Milanese Gremolata Olive Oil
1 clove garlic
1 cup dry white wine
1 bay leaf
pinch of allspice
pinch of cinnamon

For garnish:

2 tsps. grated lemon zest
6 tbsps. chopped parsley
1 garlic clove, finely chopped

Tie each piece of veal shank around its girth to secure the flesh, then dust with the seasoned flour. Heat the oil and the garlic in a large heavy saucepan big enough to hold the shanks in a single layer. Put the shanks in the pan and cook for 12-15 minutes until well browned. Arrange the shanks in a singe layer standing up. Pour in the wine and add the bay leaf, allspice and cinnamon. Cover the saucepan.

Cook at a low simmer for 15 minutes, then add ½ cup of warm water. Continue cooking, covered, for 45 minutes to an hour. (until you can cut the veal with a fork) Check the liquid once or twice during cooking and add more warm water if it is required.

Transfer the veal to a platter removing the bay leaf and garlic. Top with garnish mixture and serve.