-
1
Dredge the veal shank pieces well in flour.
-
2
In a large skillet with high sides, heat the olive oil and butter over moderately high heat until the butter stops foaming.
-
3
If you do not have a skillet large enough to accommodate all of the meat in a single layer, use two smaller pans.
-
4
Add the veal shanks to the skillet and arrange in a single layer.
-
5
Cook over moderately high heat until browned on one side.
-
6
Add a generous amount of salt and pepper.
-
7
Turn meat and brown the other side, and add salt and pepper.
-
8
Add enough white wine to nearly, but not quite, cover the meat.
-
9
Reduce heat to a barely bubbling simmer.
-
10
Cover with a well-fitting lid.
-
11
Cook at a simmer for 2 1/2 hours.
-
12
Peel a thin layer of rind from the lemon.
-
13
Cut rind into fine strips.
-
14
Remove veal shanks to a warm plate.
-
15
The meat will be falling-off-the-bone tender, so a wide spatula is advised for this step to keep each shank intact.
-
16
Keep meat warm through the next several steps.
-
17
Add lemon peel and chopped parsley to the sauce and place over high heat.
-
18
Boil vigorously for several minutes to reduce sauce slightly.
-
19
Stir to loosen any brown bits from the pan and then frequently to prevent burning.
-
20
Remove from heat and return shanks to skillet.
-
21
Spoon sauce over shanks and replace skillet lid.
-
22
Let sit for 3 to 5 minutes to reheat shanks.
-
23
Serve with sauce over shanks.
