In a skillet, heat oil and butter over medium-high heat.
Season veal shanks with salt and pepper and dredge with flour.
Brown veal both sides and set aside.
Pour fat from pan. Add a bit of butter, then vegetables and garlic and sweat, covered. Deglaze with white wine. Add tomatoes and beef broth and bring to a boil.
Add herbs. Adjust seasoning.
Put veal in a slow cooker.
Add vegetable mixture and cook on low for about 5 hours or until meat falls off the bone.
Meanwhile, prepare gremolata, combining lemon and orange zest with parsley and garlic in a bowl. Set aside.
Transfer cooked meat to a serving dish, ladle sauce over top and sprinkle with gremolata.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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