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1/2 cup flour 8 meaty veal shank, about 1 1/2 to 2 inches thick 2 Tblsp. unsalted butter 2 Tblsp. olive oil salt and freshly ground pepper 1 cup chopped onion 1 cup chopped carrot
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2 or 3 minced garlic cloves 1 cup dry white wine 1 cup peeled seeded and chopped fresh tomatoes or chopped canned Italian peeled tomatoes 1 cup chicken or beef broth or a mixture of the two 2 garlic cloves finely minced 2 Tblsp. minced flat leaf parsley 1 tsp. grated lemon zest |
| Directions:
Spread the flour on a piece of wax paper and dredge the veal in
flour, shaking off the excess.
In a Dutch oven with a tight-fitting lid, melt the butter with
the oil over medium heat. Add the veal and sprinkle it with salt
and pepper. Cook until browned on both sides. Remove veal and
sauté onions, garlic, and carrots and cook until
vegetables are tender, about 10 minutes.
Add the wine and cook, scraping bottom of pan with a wooden
spoon. Stir in tomatoes and broth and bring to a simmer. Add veal
back to pot. Partially cover and simmer for 1 1/2 hours, or until
meat is tender and coming away from bone. If there is too much
liquid, remove cover and allow liquid to evaporate.
Meanwhile, about 5 minutes before serving, chop together the
garlic, parsley, and lemon zest.
Stir the lemon zest mixture into the sauce in the pan and baste
the meat. Serve immediately.
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