Ingredients
1 onion, chopped
4 tablespoons butter, unsalted
4 veal shanks
1/4 cup canned Italian tomatoes, strained
2 cups chicken broth
1 lemon, grated zest
1/4 cup Italian parsley, chopped
1 dash salt and pepper
Preparation
In a heavy covered skillet, cook the onion in the butter until translucent (about 5 minutes) on medium heat. Add veal shanks and brown them. Stir in the tomatoes and broth, bring to boil, cover, and simmer for 1 1/2 hours. Fold in the lemon zest and the parsley, season with salt and pepper. Cook for an additional 10 minutes. Serve with saffron risotto or polenta.
