A delightful and hearty dish featuring tender veal shanks braised to perfection, complemented by a zesty lemon gremolata.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking throughout the process.
Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
Dredging helps to create a flavorful crust during browning.
Heat a Dutch oven over medium heat and cook the pancetta until crispy. Remove and set aside.
Crispy pancetta adds a smoky depth to the dish.
In the same pot, brown the veal shanks on all sides. Remove and set aside.
Browning the meat enhances the flavor of the dish.
Add the carrots, celery, and onion to the pot and sauté until softened.
Cooking the vegetables releases their natural sweetness.
Stir in the thyme, capers, and white wine, scraping the bottom of the pot to deglaze.
Deglazing incorporates all the flavorful bits stuck to the pot.
Return the veal shanks and pancetta to the pot, add enough broth to cover halfway, and bring to a simmer.
Simmering gently ensures tender meat.
Cover the pot and transfer to the oven. Braise for 2 hours or until the meat is tender.
Check occasionally and add more liquid if needed.
Mix parsley, lemon zest, and garlic to make the gremolata.
Gremolata adds a fresh and zesty finish to the dish.
Serve the veal shanks topped with gremolata and enjoy.
Pair with mashed potatoes or polenta for a complete meal.
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