Ingredients
- 1/4 cup all-purpose flour
- 4 meaty slices veal shank, about 1 1/2 inches thick
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- salt and 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 tbsp minced fresh flat-leaf parsley
- 1 tsp 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 it 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 ½ hours or until the veal is tender and coming away from the bone.
-
If there istoo much liquid, remove the cover and allow some of the liquid to evaporate.
-
Meanwhile, about 3 minutes before serving, chip together the garlic, parsley and lemon zest.
-
Stir the lemon zest mixture into the sauce in the pan and baste the meat.
-
Serve immediately.