Milanese veal shanks

Preparation:

Preparation: In a casserole, heat the butter and then let it soften the chopped onion. Place the floured shanks on top and brown them over high heat, turning them often. Salt and pepper. After a few minutes pour in the wine and when it has evaporated add a glass of stock, chopped celery and carrot. Cook over low heat with the container covered for half an hour, adding broth if necessary. Pour the tomato concentrate diluted in a little hot water and mix carefully. Prepare the "gremolata" by finely chopping the lemon peel (only the yellow part) and a sprig of parsley. Add it to the shanks, turn them carefully. Leave on the fire for another 5 minutes. Accompanying wines: Valtellina Superiore Inferno DOC, Chianti Classico "Riserva" DOCG, Marchese Di Villa Marina Rosso VdT Di Sardegna.