Ingredients
6
veal or beef shank cross cuts, 2 to 2 1/2 inches thick (3 to 3 1/2 lb)
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup all-purpose flour
2
tablespoons olive or vegetable oil
1/3
cup dry white wine or apple juice
1
can (10 1/2 oz) condensed beef broth
1
clove garlic, finely chopped
1
dried bay leaf
2
tablespoons chopped fresh parsley
1
teaspoon grated lemon peel
Shredded Parmesan or Asiago cheese, if desired
6
cups hot cooked mashed potatoes or spaghetti
Preparation
Sprinkle veal with salt and pepper; coat with flour. In 4-quart Dutch oven, heat oil over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides.
Stir in wine, broth, garlic and bay leaf. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes to 2 hours or until veal is tender.
Remove veal; place on serving platter. Skim fat from broth; remove bay leaf. Pour broth over veal; sprinkle with parsley, lemon peel and cheese. Serve with mashed potatoes.
