How to make
Salt and rub the meat with black pepper. Roll each piece in flour and shake off the excess.
Heat the olive oil over medium heat and stew the onion for 5 minutes, then add the shank pieces and the butter. Fry for another 5 minutes, by turning the meat halfway through.
Control the temperature, if the onions start to aquire a golden color, reduce the heat and cover it with a lid.
Pour the wine and broth, cook for 3 minutes with the lid open, until the alcohol evaporates, close the pot tightly again and leave it to stew over moderate heat for 1 hour and 20 minutes. Check it from time to time and add a little water, if necessary.
Meanwhile, prepare the gremolata. Finely chop all of the ingredients for it and mix with the salt. You can also use a blender, but be careful not to blend them into a fine mixture.
As soon as the meat is ready, pour the prepared gremolata into the pot and stew for another 3 minutes.
Serve the dish immediately.
Enjoy your meal!
