Ingredients: 6 veal shanks,4 tablespoons chopped parsley,Grated rind of 1/2 lemon,Flour, salt,pepper for dredging,4 tablespoons olive oil,3 cloves garlic, finely chopped,1 onion, finely chopped,1 cup chicken stock, boiling,1 cup dry white wine,4 tablespoons tomato sauce
Instructions:
- Dredge veal in seasoned flour and saute in olive oil until lightly browned on all sides.
- Add garlic and onion.
- Pour boiling stock, white wine and tomato sauce over meat. Cover pan and simmer 1 1/2 hours or until meat is tender.
- Add parsley and grated lemon rind.
- Serve over saffron rice.
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