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

1. Spread the flour on a piece of wax paper.

2. Dredge the veal in the flour, shaking off the excess.

3. 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.

4. Turn the slices and sprinkle with salt and pepper.

5. Scatter the onion around the meat.

6. Cook until the onion is tender, about 10 minutes.

7. Add the wine and cook, scraping the bottom of the pan with a wooden spoon.

8. Stir in the tomatoes and broth, and bring to a simmer.

9. 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.

10. If there istoo much liquid, remove the cover and allow some of the liquid to evaporate.

11. Meanwhile, about 3 minutes before serving, chip together the garlic, parsley and lemon zest.

12. Stir the lemon zest mixture into the sauce in the pan and baste the meat.

13. Serve immediately.

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