Instructions

First off, dredge:

• 2 lb. (2-3 pieces) veal shank in flour seasoned with salt and pepper.

In a frying pan, brown both sides of each shank in:

• 2 tbsp. butter.

Then add:

• ½ cup white wine.

Simmer until wine has evaporated, and then add:

• 2 cloves garlic (diced), 
• ¼ cooking onion (diced),
• 1 stalk celery (diced), 
• 1 carrot (diced),
• 1 tbsp. tomato paste,
• 2 tbsp. chopped fresh parsley, 
• ¼ tsp. salt, ¼ tsp. black pepper,
• 1-2 tsp. grated lemon rind (optional),
• 1-2 ladles chicken stock.

Cover and simmer for 1 hour, adding chicken stock 1 ladle at a time to always keep liquid at the bottom of the pan. It’s ready when it looks really good.

Serve over rice.