---------- Recipe via Meal-Master (tm) v8.03
  Categories: Meats, Italian
       Yield: 6 servings
       2    Whole veal shanks
       4 tb Butter
       1 ts Salt
     1/2 ts Pepper
     1/2 c  Celery; finely chopped
     1/2 c  Carrots; finely chopped
       1 md Onion; finely chopped
       1    Garlic clove; minced
     1/2 c  Mushrooms; minced
     1/2 ts Sage, crumbled
     1/2 ts Rosemary
       1 lg Ripe tomato; peeled, seeded
            - and chopped
       2 c  White wine
       1    Lemon; rind grated
       2 tb Parsley; chopped
       1    Anchovy (optional); mashed
       6    Servings of cooked rice
   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.
   Source: Bristol Farms Typos by: Karen Mintzias