2 Italian-inspired winter dinner ideas

Heat olive oil and butter in a large Dutch oven over medium heat until shimmering.

Season veal shanks with salt and black pepper, then brown on all sides, about 8-10 minutes.

Remove veal shanks and set aside on a plate.

Add onion, carrot, and celery to the pot, cooking until softened, about 5-7 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2-3 minutes, stirring frequently.

Pour in white wine, scraping up any browned bits, and simmer until reduced by half.

Return veal shanks to the pot and add beef broth, bay leaves, and thyme.

Bring to a simmer, then cover and reduce heat to low.

Cook for 1.5 to 2 hours, until veal is tender and falling off the bone.

Remove veal shanks and keep warm.

Strain the sauce, discarding solids, and return to the pot.

Simmer sauce until slightly thickened, about 10 minutes.

Stir in lemon zest and chopped parsley.

Serve veal shanks topped with sauce and garnish with additional parsley.

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