6 Tbs Flour
½ tsp salt
¼ tsp pepper
2 1"-thick veal shanks
2 TBS olive oil
1clover garlic (minced)
1 large carrot (diced)
1 large carrot (diced)
1 ½ tsp lemon zest
¾ cup white wine
2 ½ cups beef broth
2 TBS tomato paste
1 14oz can chopped tomatoes in juice

Gremoldada:
1 clove garlic (minced)
1 ½ tsp grated lemon zest
1 TBS chopped Italian parsley

1. Preheat oven to 350-degrees. 2. Season flour with salt and pepper. Dredge veal and shake off excess. Heat olive oil in a large, heavy skillet. When hot, add the veal. Brown both sides. Remove from pan and place in a baking pan or a casserole dish. 3. To the skillet, add the garlic and carrot. Cook, stirring constantly, about 1 minute. Add lemon zest and white wine. Simmer gently about 5 minutes or until wine is reduced by about half. Add stock and tomato paste. Stir until tomato paste is dissolved and bring to a boil. Pour over veal. 4. Add chopped tomatoes with juice to the casserole. Cover and bake until veal is tender, about 40 to 60 minutes. 5. To prepare the gremolada, mix together garlic, lemon zest and Italian parsley. Sprinkle gremoldada over the osso buco right before serving.