4 pieces veal shank with bone, cut into 2 inch pieces
Flour for dredging
Freshly ground pepper and salt to taste
3 tbsp. olive oil
1 c. sliced onion
1 tsp. minced garlic
1/2 c. dry white wine
Bay leaf
1/2 c. chicken broth
Juice of 1/2 lemon
2 sprigs parsley
1/2 tsp. grated lemon rind

Dredge veal in flour seasoned with salt and pepper. Heat oil in large skillet. Brown veal on all sides. Pour off fat. Add onion and garlic. Stir until wilted. Add wine and stir. Add broth and lemon juice, thyme, and bay leaf. Stir and cover. Bring to a boil, lower heat and cover about 1 hour and 15 minutes. Stir in lemon rind and parsley and serve. Serves 4.