Ingredients
4 veal shank rounds. 2"-3" thick
fresh lemon juice
salt and pepper
flour for dredging
1 cup diced onion
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup white wine
1 cup chicken broth
4 tbls butter
1 tbls finely chopped Italian parsley
1 tbls lemon peel, finely diced
Preparation
Sprinkle veal shanks with lemon juice, then salt and pepper to taste. Let stand at least 1/2 hour.
Dredge shanks in flour, shaking off excess. Brown veal on top of stove in a Dutch oven using 1/4 cup olive oil. Remove veal to a platter and reserve oil.
Saute onion and garlic in reserved oil until softened. Add white wine and bring to a gentle boil, scraping bottom of pan. Cook 5 minutes, continually stirring.
Add chicken broth to Dutch oven and bring to a boil. Add veal, cover, and braise 2 hours, either on top of the stove or in a preheated 350 oven. Turn meat carefully about 3 times during braising. When done, meat will almost fall off the bone.
On completion of braising, remove shanks to a platter and keep warm. Bring braising liquid to a boil on top of stove. Add butter, one tablespoon at a time, stirring. Add lemon peel and parsley and mix well. Reduce to a simmer and return shanks to sauce. Heat through, spooning sauce over them. Serve immediately over Arborio rice or risotto.
