How to make braised veal shanks with porcini and gremolata: a rich, meaty slow-cooked Italian classic

I love veal shanks because the bones are filled with rich marrow and, when cooked low and slow, the meat has a silky texture. In this dish, the veal is cooked with porcini mushrooms, anchovy fillets and other umami-rich ingredients.At the end, the flavours are brightened with a citrusy gremolata sauce.Braised veal shanks with porcini and gremolataYou will need a wide skillet to hold the meat in one layer; if you don’t have one large enough, divide the ingredients between two pans. I cook this…