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 (about 5 minutes). Remove to a plate covered with paper towel and set aside. Drain all but two tablespoons of fat from the pan if necessary.
• Dredge the shanks in flour, brown in pan: Season veal shanks with salt and pepper. Dredge in flour, shake off excess, and add to hot fat in the pan. Cook shanks on each side until well browned (about 5 minutes per side). Remove to a plate and set aside.
• Sauté the onions, carrots, celery: Add onions, carrots, and celery to the Dutch oven. Cook, stirring frequently, until onions are translucent (about 5 minutes), then toss in garlic and thyme. Continue cooking until vegetables just begin to brown (about 10 minutes).
• Return the shanks to 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 the shanks. Bring to a simmer. Cover and put in the oven to cook until meat is tender (about 1 to 1.5 hours).
• Make the gremolata: Combine gremolata ingredients and place in a separate small serving dish. Serve on top of risotto or polenta, sprinkle with gremolata.