4-6 veal shanks
Flour, salt & pepper for dredging
4 tbsp. olive oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1 c. chicken stock, boiling
1 c. dry white wine
4 tbsp. tomato sauce
4 tbsp. chopped parsley
Grated rind of 1/2 lemon

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.