4 veal shanks, cut 2 inches thick
6 tbsp. butter
2 tbsp. olive oil
1 c. white wine
Salt
Freshly ground pepper
6 fresh, ripe tomatoes, peeled, seeded & chopped or 1 lg. can Italian style plum tomatoes
1/2 c. chicken broth
1 tbsp. garlic, minced
2 tbsp. parsley, minced
1 tbsp. lemon rind, coarsely grated

Saute shanks in butter until lightly colored. Add white wine and salt and pepper to taste. Let the wine boil for about 5 minutes, add tomatoes, and let them soften in the wine and butter. Add the broth, cover skillet, and simmer shanks 1 1/2 hours until tender. DO NOT OVERCOOK or meat will become stringy and fall away from bones. Transfer shanks to platter and sprinkle with the garlic, lemon and parsley.