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Heat oven to 325°F. For the Veal Shanks, mix flour, garlic powder and pepper in shallow dish. Reserve 2 teaspoons. Coat veal shanks evenly with remaining flour mixture. Set aside.
Heat Dutch oven on medium heat. Add pancetta; cook and stir 3 minutes or until crisp. Remove from pan. Drain pancetta on paper towels. Set aside. Add oil to fat in pan. Brown veal shanks on all sides on medium-high heat. Remove from pan. Add carrots, onion and celery; cook and stir 5 minutes. Add thyme and allspice; cook and stir 5 minutes or until vegetables are lightly browned. Add red wine; stir to loosen browned bits in bottom of pan. Return veal shanks and pancetta to pan. Stir in stock and tomato paste. Bring to simmer. Cover.
Braise in oven 1 ½ hours or until veal shanks are tender. Carefully place pan on stovetop. Remove veal shanks to platter; keep warm. Stir reserved flour mixture into pan. Bring to boil on medium heat. Cook 2 minutes or until thickened, stirring occasionally.
For the Gremolata, mix all ingredients in small bowl. Serve veal shank meat and sauce over pasta or polenta, if desired. Sprinkle with Gremolata.