Method

• Preheat the oven to 325°F.
• Brown the pancetta: Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally until crispy.
• Remove the pancetta to a plate covered with paper towel and set aside. If necessary, drain off all but two tablespoons of the fat from the pan.
• Dredge the shanks in flour, brown in pan: Place flour in a shallow bowl. Season the veal shank well with salt and pepper. Dredge the shanks with flour, shake off excess, and add the meat to the hot fat in the pan.
• Increase heat to medium high and cook shanks on each side until browned, about 5 minutes per side. Remove the shanks to a plate, set aside.
• Sauté the onions, carrots, celery: Add onions, carrots, and celery to the Dutch oven. Cook until onions are translucent, about 5 minutes. Toss in garlic and thyme and continue cooking until vegetables begin to brown, about 10 minutes.
• Return the shanks to the pan, add wine and stock: Add shanks and pancetta back to the pan. Pour in wine and add enough stock to come a little more than halfway up the sides of shanks. Bring to a simmer. Cover pan and put in the oven to cook until meat is tender, about 1 to 1 ½ hours.
• Make the gremolata: Combine the gremolata ingredients and place in a small serving dish. Serve on top of risotto or polenta, sprinkle with gremolata.