2 pounds veal shanks 1/4 cup gf flour 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 Tablespoon olive oil 2 cups (1" thick) sliced carrots 4 garlic cloves, minced 2 medium onions, cut into 8 wedges 3/4 cup water, divided 1/4 cup dry white wine 1 Tablespoon herbs de Provence 10 ounces gf beef broth 1/4 cup fresh parsley, chopped 1 Tablespoon grated lemon peel 1 garlic clove, minced 4 cups hot cooked gf egg noodles (about 3 cups uncooked pasta)
In a zip-lock bag combine veal with flour, salt and pepper; shake to coat. Remove veal and reserve remaining flour mixture in bag.
In a large skillet with high sides or small dutch oven or stock pot, heat oil. Add veal and cook until browned on both sides. Add carrots, 4 garlic cloves and onions, sautee 2 minutes. Stir in 1/2 cup water, wine, herbs de Provence and broth; bring to a simmer. Cover and simmer for 2 1/2 hours.
Just before serving, combine reserved flour mixture and 1/4 water and add to pan, bring to boil. Cook 5 minutes or until thick, stirring constantly.
In a small bowl combine parsley, peel and 1 garlic clove.
Remove meat from bones. Discard bones and fat.
Serve meat and vegetables over pasta. Garnish with parsley mixture.
You can make this classic Italian dish with beef shanks or a cut of inexpensive beef roast. Plan ahead, the cooking time is 2 1/2 hours.