Veal shank with gremolata dressing - The recipe

Preparation:

1. Score the skin of the veal shanks.
2. Peel and finely chop the onions and garlic (without the germ).
3. Wash, peel and chop the carrots, celeriac and leeks into small cubes (brunoise).
4. Peel, remove the seeds and dice the tomatoes (concassé).
5. Finely chop the garlic, lemon rind and parsley for the "gremolata".
6. Wash the herbs, remove the leaves and chop them.
7. Season the meat and dust lightly with the flour.
8. Heat the oil in a bratt pan.
9. Brown the veal shanks on both sides.
10. Remove from the pan and eliminate the excess oil.
11. Add the onions and chopped vegetables and soften them.
12. Add the tomato flesh and leave it to cook for a short time.
13. Replace the meat and add the garlic.
14. Deglaze with the white wine, add the spices, leave it to reduce and glaze.
15. Add the stock until it covers the meat.
16. Cover and braise, turning and basting the veal shanks from time to time.
17. When the meat is almost cooked, add the diced tomato.
18. Reduce if necessary and bind the sauce slightly.
19. Season to taste.
20. Serve the veal shank covered with the sauce and drizzled with the gremolata dressing.