Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 sl Veal shank, each about
-1 1/2 - 2 inches thick
1/4 c Olive oil
1/3 c Butter, unsalted
3 c White wine, dry
-(or less)
1 Lemon
8 tb Parsley (fresh),
-chopped fine
Flour, salt and pepper

Dredge the veal shank pieces well in flour. In a large skillet with
high sides, heat the olive oil and butter over moderately high heat
until the butter stops foaming. If you do not have a skillet large
enough to accommodate all of the meat in a single layer, use two
smaller pans.

Add the veal shanks to the skillet and arrange in a single layer.
Cook over moderately high heat until browned on one side. Add a
generous amount of salt and pepper. Turn meat and brown the other
side, and add salt and pepper.

Add enough white wine to nearly, but not quite, cover the meat.
Reduce heat to a barely bubbling simmer. Cover with a well-fitting
lid. Cook at a simmer for 2
1/2 hours.

Peel a thin layer of rind from the lemon. (I find that a vegetable
peeler gives me a nice thin layer of rind.) Cut rind into fine strips.

Remove veal shanks to a warm plate. The meat will be
falling-off-the-bone tender, so a wide spatula is advised for this
step to keep each shank intact. Keep meat warm through the next
several steps.

Add lemon peel and chopped parsley to the sauce and place over high
heat. Boil vigorously for several minutes to reduce sauce slightly.
Stir to loosen any brown bits from the pan and then frequently to
prevent burning.

Remove from heat and return shanks to skillet. Spoon sauce over
shanks and replace skillet lid. Let sit for 3-5 minutes to reheat
shanks. Serve with sauce over shanks.

NOTES:

* Braised veal shanks in white wine -- This recipe is adapted from
Marcella Hazan's "More Classic Italian Cooking." Simple to make, this
dish beats any "traditional" osso bucco with tomatoes and vegetables
that I've had in the U.S. or Italy.

* Veal shanks are a relatively inexpensive cut of meat. If possible,
ask your butcher to use hind shanks which have more meat than do the
forelegs. The key to this dish is the quality of the ingredients. I
use the best olive oil (Italian, virgin first-press, cold-press) and
table quality dry white wine (fume or sauvignon blanc) I can find at
a reasonable price.

* For dredging, rather than using a plate of flour, I put about 2/3
cup flour in a plastic bag, put in the shanks one at a time, and
shake to thoroughly cover all sides of the meat with flour.

* The flavor of the dish is light so I usually serve with a home-made
pasta dish with a cream-based sauce and a steamed green vegetable. Be
sure to have plenty of crusty bread on hand to soak up the sauce. For
those who like the marrow, don't forget to spoon it out of the shanks.

: Difficulty: moderate.
: Time: 30 minutes preparation, 3 hours cooking.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

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