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| 2 | Whole veal shanks |
| | Flour |
| 4 Esslöffel | Butter |
| 1 Teelöffel | Salt |
| 1/2 Teelöffel | Pepper |
| 1/2 Tasse | Celery; finely chopped |
| 1/2 Tasse | Carrots; finely chopped |
| 1 mittel | Onion; finely chopped |
| 1 | Garlic clove; minced |
| 1/2 Tasse | Mushrooms; minced |
| 1/2 Teelöffel | Sage, crumbled |
| 1/2 Teelöffel | Rosemary |
| 1 gross | Ripe tomato; peeled, seeded and chopped |
| 2 Tasse | White wine |
| 1 | Lemon; rind grated |
| 2 Esslöffel | Parsley; chopped |
| 1 | Anchovy (optional); mashed |
| 6 | Servings of cooked rice |
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Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
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