Ingredients

• 4 cross-cut veal shanks, about 3 lb total
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 cup dry white wine
• 2 cups low-sodium beef stock, plus more as needed
• 1/2 cup pasteurized camel milk
• 2 tbsp chopped parsley
• 1 tsp lemon zest
• 1 small garlic clove, finely grated

Method

1. Pat shanks dry, season and lightly coat in flour, shaking off excess. Heat oil in a Dutch oven over medium-high heat and brown shanks in batches on both flat sides. Transfer out.
2. Cook onion and carrots 7 minutes. Add wine and scrape up unburned fond; simmer 3 minutes.
3. Return shanks and add stock, enough to reach about halfway up the meat. Bring to a gentle simmer and cover.
4. Cook on low 2 to 3 hours, checking liquid every 30 minutes, until fork-tender. Add stock as needed.
5. Lift shanks carefully to a clean platter. Skim fat, reduce sauce before dairy if thin, then remove from heat and stir in milk.
6. Mix parsley, lemon zest and garlic for gremolata. Spoon sauce over meat and add gremolata just before serving.