6piecesveal shank, each 2-inches thick, about 5-1/2 lbs total
Salt and freshly ground black pepper
1cupall purpose flour
3medium carrots, peeled and chopped
3stalks celery, peeled and chopped
3clovesgarlic, finely chopped
1-1/4cupsdry white wine
2tablespoonsfresh basil, chopped
1tablespoonfresh thyme leaves
2teaspoonsfresh rosemary, chopped
For the gremolata:
1clovegarlic, very finely chopped
1/4cupfresh parsley, finely chopped
Zest of 1 lemon, grated
If not already done by your butcher, tie each veal shank around the circumference with kitchen twine. Season them liberally on all sides with salt and pepper. Roll the shanks in the flour to coat and set aside.
In a Dutch oven large enough to hold the veal in a single layer, heat 3 tablespoons of butter over medium heat. Add the carrots, celery and onion and cook until the onions are pale golden in color, about 5 minutes. Add the garlic, cook for an additional minute, then transfer the mixture to a bowl.
Add the olive oil and the remaining tablespoon of butter to the pan. Add the shanks and brown them thoroughly on all sides, turning with tongs as needed. Once browned, transfer them to a plate.
Add the wine to the pan and bring it to a simmer, scraping up any browned bits with a spatula as it cooks. Add the carrot mixture along with the basil, thyme, rosemary and bay leaf. Arrange the veal shanks in a single layer on top.
Combine the stock and tomato purée, then pour the mixture over the shanks. Increase the heat to high just long enough for the liquid to reach a boil, then reduce the heat to low, cover and cook for 1-1/2 to 2 hours. Baste the shanks with the cooking liquid every 20 minutes or so ~ they should be fork-tender when done.
Combine the garlic, parsley and lemon zest in a small bowl for the gremolata.
To serve, spoon a portion of polenta onto a plate and top with a veal shank. Ladle some of the sauce over the shank and sprinkle with gremolata. Serve extra sauce and gremolata at the table.