1 c  All-purpose flour

           Salt and freshly ground pepp
    1/4 c  Olive oil

      4 tb Butter

      2    Onions; chopped

      6    Lg cloves garlic; chopped

    1/2 ts Dried basil

    1/2 ts Oregano

     28 oz Can plum tomatoes

      2 c  Dry white wine

      2 c  Beef stock; ( homemade or ca

    3/4 c  Fresh parsley; chopped

      1    Grated zest of two lemons

  5 - 6   lb veal shank; 2" thick 1. season flour with salt and pepper,

  dredge pieces of veal in it and shake off excess. 2. Heat oil and
  butter in lg dutch oven, and quickly sear the veal over med-high
  heat, browning well on all sides. Transfer veal to paper towels to
  drain. 3. Add the onions, garlic, basil, and oregano to the pan and
  cook over med heat for 10 minutes, stirring occasionally. 4. Add the
  tomatoes, salt and pepper to taste and continue to cook for 10 min.
  Skim off any fat. 5. Add the wine, raise the heat, and bring to a
  boil; Reduce the heat and simmer, uncovered for 15 min. 6. Return the
  veal to the pan and add just enough stock to cover the meat.  Cover
  and let simmer for 1 to 1 1/2 hours. Or bake in 350 degree oven for
  the same time. Remove lid and continue to simmer or bake for 1/2 hour
  till veal is tender. 7. Just before serving, sprinkle with the lemon
  zest and parsley. It is traditional to serve this with risotto
  Milanase. It has been suggested that I try ( and I will!) small
  potatoes, tossed with some olive oil and garlic or any kind of pasta
  treated the same way. Let me know if you try it and what you think!
  FROM: SUSAN DE BONIS (GKNM89A)