Michael Symon elevates a weeknight braise with his fork-tender Braised Veal Shanks, topped with gremolata and served with Shaved Asparagus Salad on the side. A visit to a local knifemaker helps him breeze through his veg prep even faster. For dessert, Michael visits the farmer's market for fresh peaches that inspire his warm Peach Almond Crumble.
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