Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Finely Chopped Onion 1 1/2 c Beef Broth Or More Wine
2/3 c Finely Chopped Carrot 1 lb Can Italian Tomatoes
2/3 c Finely Chopped Celery Cut Up, With Juice
1/4 c Butter Or Margarine 1/2 ts Dried Basil, Crushed
1 ts Minced Garlic 1/4 ts Dried Thyme, Crushed
Lemon Peel, Cut In Strips 2 Bay Leaves
2 Veal Shanks * 2 Parsley Sprigs
3/4 c Flour Salt
1/2 c Oil Freshly Ground Black Pepper
1 c Dry White Wine

* Veal shanks should be sawed into 8 pieces about 2 inches long.
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Combine onion, carrot, celery, butter and garlic in large heavy casserole
or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon
peel and remove from heat. Dredge veal pieces in flour, shaking off any
excess. Heat oil in skillet over medium high heat. Brown veal on all sides.
Arrange on top of vegetables in casserole. Tip skillet and draw off nearly
all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up
any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice,
basil, thyme, bay leaves and parsley. Season to taste with salt and pepper.
Broth should come up to top of veal pieces. If not, add more. Bring to
gentle boil. Cover tightly and bake at 350øF about 2 hours, carefully
turning and basting veal every 20 minutes. Garnish top with more strips of
lemon peel. (C) 1992 The Los Angeles Times

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