Braised Veal with Lemon
6 pieces of veal shin, with bone 1.2 cup flour 1/2 cup butter 1 cup dry white wine 1/2 cup veal stock 1 16 oz can diced tomatoes 2 tsp. salt 1 tsp. ground pepper 1 tsp. thyme 2 cloves garlic crushed 1 tsp. grated lemon peel 1/2 cup . minced parsley (fresh) 2 anchovies, minced, or equivalent in paste.
Dredge the veal in flour. Melt butter in a Dutch oven, brown the veal on all sides. Add all ingredients except parsley and lemon peel. Cover and simmer for about 2 hours or until tender, as more water or stock if needed. Just before serving, sprinkle the lemon peel and parsley on the veal. Makes 2-3 servings |