- 4
Ingredients
- 4 1 1/2 inch thick veal shanks
- 1/4 cup all purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- salt
- freshly ground black pepper
- 1 small onion finely chopped
- 1/2 cup dry white wine
- cup chicken or beef broth
- 2 cloves garlic minced
- 2 tablespoons snipped fresh parsley
- 2 anchovy fillets (optional)
- 1 teaspoon finely shredded lemon peel
Preparation
Step 1
Coat veal with the flour, shaking off the excess
In a 4 quart Dutch oven with a tight fitting lid, melt butter with the olive oil over medium heat.
Add veal and sprinkle with salt and pepper . Cook until browned. Turn the slices and sprinkle with salt and pepper. Place the onion around the meat and cook until onion is tender.
Add the white wine and cook. Scraping the bottom of the pan with a wooden spoon. Stir in the tomato and the broth and bring to a simmer. Cover pan
Cook for 2 hours or until the veal is tender and pulls away from the bone. If there is too much liquid uncover the pan and allow the liquid to evaporate about 5 minutes.
remove veal from pan
In a small bowl mash together the garlic, parsley anchovy and lemon peel. Stir mixture into the sauce in the pan
Spoon sauce over the veal and serve