* Watch this short
video to see how to tie butcher’s twine around the veal shanks.
* For gluten-free flour I use
Cup4Cup Multipurpose Flour.
* The dish can be made one day in advance, cool to room temperature, cover and refrigerate. Reheat over medium-low for about 20 to 30 minutes. Braised meats taste even better the next day.
* You can freeze the leftovers and slowly reheat in a covered pan or use a sous vide (cook at 167˚F for about 90 minutes if refrigerated or 2 hours from frozen).