Categories: Italian, Veal

Ingredients

• 1 cup unbleached all-purpose flour
• salt and pepper
• 16 sections veal shank (12-14 lbs), 2 inches thick
• 1/4 cup extra virgin olive oil
• 4 tbsp (1/2 stick) unsalted butter
• 2 onions, coarsely chopped
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 can (28 oz.) plum tomatoes, drained
• 2 cups dry white wine
• 2 cups beef stock
• 3/4 cup chopped parsley
• grated zest of 2 lemons

Directions

1. Season flour with salt and pepper; dredge pieces of veal in it. Shake off excess.

2. Heat oil and butter in large flameproof casserole or Dutch oven, and quickly sear the veal over medium-high heat, browning it well on all sides.

3. Transfer veal to paper towels to drain.

4. Add onions, garlic, basil and oregano to the casserole and cook over medium heat for 10 minutes.

5. Add tomatoes, salt and pepper and cook over medium-low heat for 10 minutes.

6. Skim off any excess fat.

7. Add wine, raise heat, bring to boil.

8. Reduce heat and simmer, uncovered for 15 minutes.

9. eheat oven to 350.

10. Return veal to casserole, add enough stock to just cover the meat.

11. Cover casserole, transfer to oven.

12. Bake 1 ½ hours.

13. Remove lid, bake another 30 minutes.

14. Before serving, sprinkle with parsley and lemon zest.

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