Veal And Pancetta Casserole

• 1 2/3 lbs veal shank, bone removed, cut into 2-inch pieces
• 1/4 cup flour
• 1/4 cup oil
• 3 oz pancetta, cut into thin strips
• 3 cloves garlic, sliced
• 1 tbsp sage leaves
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 8 oz cremini mushrooms, quartered
• None None Mashed potato, to serve
• None None FOR THE GREMOLATA
• 1/3 cup chopped parsley
• 1 clove garlic, finely chopped
• 1 None lemon, peel finely chopped

1. Preheat the oven to 375u0b0F. Dust veal lightly with flour.
2. Heat 2 tbsp of the oil in a Dutch oven on high heat. Cook veal in batches, 5 mins, until browned. Remove from pan.
3. Heat remaining oil in same pan. Cook pancetta, garlic and sage 2 mins, until fragrant. Return veal to pan with wine and stock. Bring to a boil; cover.
4. Bake 1 hour. Add mushrooms; bake further 30 mins, until veal is tender.
5. Meanwhile, for the gremolata, combine all ingredients in a small bowl. Sprinkle over veal casserole. Serve with mashed potato.

veal shank, flour, oil, pancetta, garlic, sage, white wine, chicken stock, cremini mushrooms, potato, gremolata, parsley, clove garlic, lemon

Taken from recipes-plus.com/api/v2.0/recipes/34416 (may not work)