Ossobuco in Bianco -- Tomato-Less Braised Veal Shanks

This is a delicious, simplified version of braised veal shanks.

Very little effort goes into getting them started as no vegetable chopping, etc is required. The meat is prepared in the usual way: tied, floured and browned, then simmered slowly in white wine with water added as needed to maintain the liquid in the pan. The shanks are braised on the stove-top for ~2 1/2 hours until tender.

In a little bit of a twist, the ingredients for a standard gremolada (parsley and lemon rind) are added directly to the pan juices, which are reduced for a minute once the meat is done, instead of being used as a garnish to the dish. The simple sauce, which is merely a glaze for the fall-off-the-bone tender veal, is very bright and fresh tasting as a result.

Though my family loves the heartier version made with tomatoes and vegetables, we really enjoyed this variation of the classic dish.