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7 lb. veal shanks, sawed into
pieces 2 1/2 to 3-inches
long. Stand on end and tie
with heavy string
1/4 lb. butter
1 1/2 c. onions, finely
1/2 c. carrots, finely chopped
4 tsp. garlic, finely chopped
3/4 c. olive oil
1 c. dry white wine
1 tsp. fresh basil, finely
3/4 c. chicken stock, fresh
1 tsp. fresh thyme, finely
3 c. fresh tomatoes, skinned
coarsely chopped
6 sprigs parsley, Italian
2 bay leaves
3 Tbsp. parsley, chopped
1 Tbsp. lemon peel, grated

Melt butter in a heavy casserole or Dutch oven. Add
onions, carrots and garlic. Cook for 10 to 15 minutes until
lightly colored, stir occasionally. Remove from heat. Season
veal shanks with salt and pepper, roll in flour and shake off
excess. Heat olive oil in skillet; brown shanks thoroughly and
transfer to Dutch oven on top of cooked vegetables. Preheat
oven to 350 degrees.
Pour most of oil from skillet, add wine and boil and
reduce to 1/2 cup. Add chicken stock, basil, thyme, tomatoes,
parsley sprigs and bay leaves. Bring to boil and pour over
veal shanks, bring to boil again. Cover and bake for 1 1/2
Carefully remove shanks to ovenproof platter and contin-
ue to bake until browned, about 15 to 20 minutes. Strain juice
from Dutch oven through a fine sieve into a pot, reduce to 1/2.
Taste and correct seasoning. Pour the reduced stock over the
shanks. Sprinkle with the lemon rind and chopped parsley.
Serve with buttered pasta.

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