Today on Ivy’s Kitchen, I make this rich traditional decadent Italian recipe using veal shanks. I used a low and slow braise cooking method and cooked the shanks with vegetables, herbs, chicken stock and wine. The marrow in the bone gives this the sauce a very rich flavor. To brighten up this dish, I topped the veal shanks with lemon zest and Italian parsley gremelata for that pop of fresh citrus flavor. Impress your dinner guest with this fancy dish. This is definitely a decadent and expensive dish to make. You can serve this with any type of carb. I used pappardelle noodles.  Not an original recipe, had to make a few editions to it to make it to go better with my taste buds. =)
Ingredients:
1/2 a medium sized onion
3 garlic cloves
1 carrot
1 celery stalk
3lbs of veal shanks
Sea salt and fresh cracked black pepper
Flour for dusting the veal shanks
Vegetable Oil
1 sprig of fresh rosemary
1 sprig of fresh thyme
1 dry bay leaf
1 Tbsp of tomato paste
1 cup of Pinot Grigio
3 cups of chicken stock
2 tablespoons of Italian Parsley
zest of 1 lemon
Pappardelle pasta

1. Dice up onion, mince garlic, and chop up carrot and celery.
2. Pat dry your veal shanks. Make sure the meat of the shanks are tied with kitchen twine so the meat won’t fall off the bone while cooking.
3. Season your veal shank with sea salt and pepper and dust/dredge with flour. Shake off excess flour.
4. Heat oil in a pot and brown your shanks on all sides.  Once browned, set shanks aside.
5. Ditch oil in pan and add new oil (save pan drippings in pan).
6. Saute your onions, garlic, celery, and carrot until tender.  Season with salt for the vegetables to soften faster.
7. Add tomato paste and mix.
8. Return shanks to the pot and add wine.
9. Tie the rosemary and thyme together with kitchen twine.
9. When wine has reduced by half, add a bay leaf and the rosemary and thyme bundle.
10. Add chicken stock until it reaches half way of the shanks.
11. Bring to boil and reduce to simmer. Cover with lid and cook for 2 hours.
12. Continue checking on the veal shanks and turn the shanks every 30 minutes for even cooking. Add chicken stock if needed. Make sure there is enough liquid to go as high as half the height of the shanks.
13. Chop Italian parsley and zest lemon. Mix the zest with the parsley.
14. Cook pappardelle according to package instructions.
Note: Make sure to cut twine off of veal shanks before serving.