Veal shanks with lemon

Name: Veal shanks with lemon
Total time: 1 h 30 min
Yield: Four servings
Ingredients: 4 pieces of shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds; Flour for dredging; Salt to taste, if desired; Freshly ground pepper to taste; 1/4 cup olive oil; 1 cup finely chopped onions; 1 teaspoon finely minced garlic; 1/2 cup dry white wine; 1/2 cup fresh or canned chicken broth; Juice of 1/2 lemon; 1/2 teaspoon dried thyme; 2 sprigs fresh parsley; 1/2 teaspoon grated lemon rind

By Craig Claiborne and Pierre Franey

Total Time: 1 hour 30 minutes
Rating: 3(14)
Comments: Read comments

Featured in: FOOD;VEAL SHANKS; FLAVORFUL SIMPLICITY ITSELF

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Ingredients

Yield:Four servings

4pieces of shank of veal, cut crosswise into 2-inch pieces with bone in, about 3½ pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
¼cup olive oil
1cup finely chopped onions
1teaspoon finely minced garlic
½cup dry white wine
½cup fresh or canned chicken broth
Juice of ½ lemon
½teaspoon dried thyme
2sprigs fresh parsley
½teaspoon grated lemon rind

Ingredient Substitution Guide

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Preparation

Step 1
Dredge the pieces of shank in flour seasoned with salt and pepper.
Step 2
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are browned all over.
Step 3
Pour off the fat from the skillet. Scatter the onions and garlic around the meat, and cook, stirring, until the vegetables are wilted.
Step 4
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth, lemon juice, thyme and parsley, and stir. Cover closely and bring to the boil. Cook over moderate heat one hour and 15 minutes. Stir in the lemon rind and serve.