6 thick slices veal shin, sawed through so marrow shows
½ cup flour
½ cup butter
1 cup dry white wine
¼ cup chicken or veal stock
1 can (16 ounces) tomatoes (undrained)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon thyme
2 garlic cloves, crushed in a garlic press
1 teaspoon grated lemon peel
½ cup minced parsley
2 anchovies, minced
1. Roll veal shin slices lightly in flour.
2. Melt butter in a Dutch oven and add veal, browning on all sides. Add wine, stock, tomatoes, salt, pepper, thyme, and garlic. Cover. Simmer about 2 hours, or until meat is tender, adding a little liquid when necessary.
3. Sprinkle with lemon peel, parsley, and anchovies before serving.
3 SERVINGS