60g butter
4 tablespoons olive oil
2 carrots, cut into small cubes
3 sticks of celery, cut into small cubes
2 onions, finely chopped
3 cloves garlic, crushed
3/4 cup plain flour, seasoned
8 veal shanks (about 1.5kg)
1 tablespoon tomato paste
800g diced Italian tomatoes in juice
2 cups beef stock
1 teaspoon dried thyme leaves
2 bay leaves

Gremolata
finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley, finely chopped

Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.
Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.
Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables.
Add tomato paste, tomatoes, beef stock, thyme and bay leaves to pan. Bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and veal. Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender.
To make gremolata: Mix ingredients together. Sprinkle over veal and serve.
Serve with mashed potatoes.