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combine flour, salt and pepper in a plastic bag. add veal shanks and coat with flour mixture. heat oil in a large skillet and brown veal on both sides. remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind. saute for 5 minutes. add wine and continue cooking for 5 minute more. stir in tomatoes and broth. place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours. garnish with gremolata.
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine