4 lb. veal shanks
Salt and pepper
Flour
1/4 c. butter
1/4 c. olive oil, good quality
1 c. dry white wine
3 lg. tomatoes, canned if you have to
1 c. chicken broth
1/3 c. parsley, finely chopped
1 clove garlic, finely chopped
Grated rind of 1 lemon

Shake shanks in paper bag with flour, salt and pepper. Brown shanks well in heated skillet containing butter and oil. Pour on wine. Cook uncovered until wine is almost gone. Add chopped tomatoes and broth. Cover, cook over low heat until tender (about 1 1/2 hours). Add more broth if needed. Sprinkle with parsley, garlic and lemon rind. Serve with rice and green salad. A good Italian bread is a must and don't the bone marrow (a special treat for many).