* Pour flour onto a plate and add salt, mixing them together. Dredge the shanks in the flour, until covered uniformly on all sides.
* In a saucepan put the butter, and turn heat to medium. When the butter starts foaming, add the shanks.
* Season with salt and pepper and brown the shanks well on both sides.
* Add the wine and turn the heat to medium-high to evaporate it.
* Add 1 1/2 cups of the broth; turn heat to medium-low; cover and cook very slowly for about 1 1/2 to 2 hours
* To make the “gremolada” mix together the garlic, parsley, and lemon rind.
* When the meat is tender and tends to come off the bones, add 1 teaspoon of the “gremolada” mix on each of the meat slices, and finish cooking.
* Add a little broth if necessary during cooking time to prevent the food from sticking to the pan.
* Serve warm.
*** NOTE ***
The meat around the bone is surrounded by a skin. To prevent the meat from curling up while it is cooking, cut the skin with a few vertical incisions.
The shanks should not be thicker than approximately 3/4 inch (2 cm)—otherwise they may be too tough and would take very long to cook.
* 2 oz (60 gr) flour
* 4 slices of beef shanks
* 2 tablespoons butter
* 1/4 cup (60 cc) white dry wine
* 2 1/2 cups (600 cc) broth
for the gremolada:
* 1 garlic clove, very finely chopped
* 4 teaspoons Italian parsley, finely chopped
* grated rind of 1 lemon