- » cup all-purpose flour
- 4 meaty slices veal shank, about 1 1/2 inches thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground pepper
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1 cup peeled, seeded and chopped fresh tomatoes or chopped canned Italian peeled tomatoes
- 1 cup chicken broth or meat broth
- 2 garlic cloves, finely chopped
- 2 tablespoons minced fresh flat-leaf parsley
- 1 teaspoon grated lemon zest
DIRECTIONS Spread the flour on a piece of wax paper. Dredge the veal in the 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 with salt and pepper. Cook until browned. Turn the slices and sprinkle with salt and pepper. Scatter the onion around the meat. Cook until the onion is tender, about 10 minutes.
Add the wine and cook, scraping the bottom of the pan with a wooden spoon. Stir in the tomatoes and broth and bring to a simmer. Partially cover the pan and cook, basting the meat occasionally with the sauce, for 1 1/2 hours or until the veal is tender and coming away from the bone. If there is too much liquid, remove the cover and allow some of the 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.