Preheat a large frying pan over medium–high heat.
Lightly dust the veal shanks with flour.
Add butter or oil to the pan and sear the shanks on each side until golden brown. Transfer to a plate and set aside.
In the same pan, add the garlic and onion and cook until glossy and translucent.
Pour in the white wine, reduce the heat to a simmer and cook for 5 minutes to allow the liquid to reduce slightly.
Add the beef stock and diced tomatoes, stirring well to combine.
Return the veal shanks to the pan, spooning some of the sauce over the top.
Reduce the heat to low, cover, and simmer gently for 1–1½ hours, or until the meat is tender and falling off the bone.

Meanwhile, prepare the gremolata by combining all ingredients in a small bowl.
To serve, place the veal shanks on a bed of mashed potato with your favourite vegetables.
Spoon over the rich tomato sauce and finish with a drizzle of gremolata. Season well with sea salt and cracked black pepper.

• For extra flavour, add a splash of red wine in place of white.

• This dish can also be slow-cooked — cook on low for 6–7 hours for ultra-tender meat.

• Gremolata adds brightness to balance the rich sauce — don’t skip it!