3 pounds of veal shanks
4 tablespoons of butter or margarine
1 tablespoon of olive oil
1 finely chopped onion
2 tablespoons of all-purpose flour
1 cup of dry white wine
2 cups of beef broth
2 tablespoons of fresh parsley, chopped
1 small pinch of grated lemon zest
3 pounds of veal shanks
4 tablespoons of butter or margarine
1 tablespoon of olive oil
1 finely chopped onion
2 tablespoons of all-purpose flour
1 cup of dry white wine
2 cups of beef broth
2 tablespoons of fresh parsley, chopped
1 small pinch of grated lemon zest
Purchase four or five veal shanks (preferably from a young calf)
Mix together 1/4 teaspoon of salt and 1/4 teaspoon of black pepper
Dredge the veal shanks in this mixture, making sure they are evenly coated
Melt the butter or margarine in a large skillet over medium-high heat
Add the chopped onion and browned veal shanks; cook until the onion is translucent and the meat is nicely browned
Add the white wine to the pan, scraping up any browned bits from the bottom
Bring the mixture to a simmer and let it cook for about 2 minutes
Add the beef broth to the pan in small increments, stirring constantly and letting each portion of liquid be absorbed before adding the next
Continue this process until the meat is tender and falls apart easily
Stir in the chopped parsley and grated lemon zest
Season with salt and pepper to taste
Serve hot, accompanied by creamy risotto.
