1 tbsp. butter
4 veal shin bones, 4 inches long, with meat
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. dry white wine
1 c. water
1 tsp. chopped parsley
1/2 clove garlic, chopped
4 strips lemon peel, 1 inch long
1 anchovy filet, chopped
1 tbsp. stock
1 tbsp. butter

Grease a deep skillet with butter. Roll bones in flour, place in skillet, add salt and pepper and cook until well browned, turning bones over occasionally during browning process. Add wine and continue cooking until wine evaporates. Add cup of water, cover skillet and cook 1 hour, adding more water if necessary. Five minutes before serving, add parsley, garlic, lemon peel and anchovy; cook 2 minutes longer, turning bones over once. Place bones on serving dish. Add 1 tablespoon stock to pan gravy, add butter, mix well and pour over bones. Serve over rice. Serves 4.