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1
Tie kitchen twine around circumference of each veal shank so that veal will hold shape while cooking.
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2
Set heavy large pot over medium heat (pot should be big enough to accommodate veal arranged in single layer).
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3
Add 1/4 cup butter to pot and melt.
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4
Add onions, carrot and 2 1/2 teaspoons garlic and saute until vegetables are tender but not brown, about 10 minutes.
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5
Remove pot from heat.
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6
Sprinkle veal shanks with salt and pepper.
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7
Coat veal with flour, shaking off excess.
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8
Heat 1/4 cup olive oil in heavy large skillet over medium-high heat.
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9
Working in batches, add veal to skillet and cook until brown, about 5 minutes per side.
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10
Transfer veal to pot with vegetables.
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11
Discard fat in skillet.
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12
Add 1 cup white wine to skillet and boil until liquid is reduced to 1/4 cup, scraping up browned bits, about 3 minutes.
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13
Pour over veal and vegetables.
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14
Add canned tomatoes with juices, 2 tablespoons parsley, chopped basil and lemon peel strips to pot.
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15
Add enough beef broth to cover veal.
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16
Bring mixture to boil.
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17
Cover pot tightly with aluminum foil, then lid.
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18
Reduce heat to medium-low.
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19
Simmer until veal is very tender, about 1 1/2 hours.
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20
(Can be prepared 3 days ahead.
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21
Cool, cover and refrigerate.
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22
Rewarm over medium-low heat before continuing.)
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23
Transfer veal to platter; cover to keep warm.
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24
Boil sauce until slightly thickened and reduced to 4 cups, about 15 minutes.
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25
Season with salt and pepper.
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26
Mix grated lemon peel, remaining 1 teaspoon garlic and 2 tablespoons parsley in small bowl.
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27
Pour sauce over veal.
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28
Sprinkle with lemon peel mixture.
