Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50                    veal shank
  1                cup  flour
  2        tablespoons  kosher salt
  1           teaspoon  black pepper
  3               cups  olive oil
  6               cups  onion
  3               cups  dry white wine
  6               cups  beef stock
  3             quarts  tomato concasse
     1/3           cup  fresh lemon juice
  3                     bay leaf
  3               cups  flat-leaf parsley
     1/4           cup  lemon zest

Preparation:

coat veal shanks sections with flour season with salt and pepper heat oil in a saucepot or large braizier, over a medium flame add onions and veal heat and stir until veal is golden and onions soften add wine and stir to deglaze heat and stir until almost evaporated add beef stock, tomato concasse, lemon juice, and bay leaves bring to a very light boil, reduce heat, and simmer until veal is very tender, basting often remove and discard bay leaves transfer to a serving platter ladle a small amount of pan drippings over veal to moisten garnish with parsley and lemon zest serve hot

Nutritional Information:

409 Calories (kcal); 20g Total Fat; (46% calories from fat); 48g Protein; 4g Carbohydrate; 177mg Cholesterol; 625mg Sodium