Veal Shanks

Directions

1Melt butter with the olive oil in large, heavy, flame resistant casserole.

2When the butter foams, add the onions and saute over medium heat.

3Remove onions and set aside.

4Dredge the veal shanks in flour, shaking off excess.

5Brown the shanks in the casserole and season with salt and pepper.

6Return the onion, add the wine and simmer until the wine is reduced by half.

7Add the chicken broth and simmer the shanks very gently, covered, for 1 and 1/2 hours or until the meat falls from the bone.

8Using a slotted spoon remove the veal from the liquid and keep warm.

9Stir the parsley, garlic, anchovies, tomato paste and lemon zest.

10Boil the sauce, uncovered, for about 10 minutes to thicken it if necessary.