3 lb. veal shins
1/4 c. flour
2 tbsp. olive oil
2 tbsp. butter
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. rosemary
3/4 c. chopped onion
1/4 c. chopped carrots
1 stalk chopped celery
1 c. dry white wine
1 tbsp. tomato paste
1/2 c. water
2 tbsp. grated lemon rind
1 clove garlic, minced
2 tbsp. minced parsley

Have veal shins cut into 2 inch pieces. Be sure bones are covered with meat. Roll shins lightly in flour. Heat oil in Dutch oven or heavy saucepan. Brown shins (place upright). Sprinkle with salt, pepper and rosemary. Add onions, carrots and celery. Cook 5 minutes. Add wine. Cook until evaporated. Mix tomato paste and water. Add. Cover and cook over low heat for 2 hours. Add small amounts of boiling water if necessary. Mix lemon rind, garlic and parsley. Add to veal. Cover and cook 5 to 10 minutes.