Preparation / Directions:
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
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