1/3 c. olive oil
Salt to taste
Pepper to taste
4 lbs. veal shank with bone, sliced 1 1/2 to 2 inches thick
1/2 c. flour
1 lg. onion, peeled, chopped
4 carrots, peeled, diagonally cut 1/2 inch wide
1 c. dry white wine
1 c. chicken stock
1 (16 oz.) can tomatoes, chopped
1 bay leaf
1/2 tsp. thyme
4 sprigs parsley, washed, dried
Zest from 1 lemon (yellow part of skin only)

Preheat oven to 325 degrees. In a large skillet, heat oil over medium heat. Salt and pepper veal shanks to taste. Place flour in a shallow dish or plastic bag. Dredge each piece of veal in flour or place in bag and shake. Remove from dish or bag. Shake off excess flour, placing each piece in the heated oil. Sear veal on all sides until browned. Transfer to a 10 x 15 inch baking dish. Add onion and carrot to skillet. Stir until translucent, about 5 minutes. Add wine, chicken stock, tomatoes, bay leaf, thyme, parsley and lemon zest to skillet. Bring to a boil. Pour over veal shanks. Bake covered for 2 hours or until tender. Remove veal and reduce broth for about 10 minutes until thick.