4 veal shank steaks
1 Tbs flour
50g butter or olive oil
½ onion finelychopped
½ lemon skin
½ garlic clove
! stem rosemary
1 bunch parsley
½ glass white wine
250 ml stock
salt and pepper
1 tsp tomato paste
Dust the meat with flour on both sides.
Gently sauté the onion in a frying pan; remove the onion when finished and fry the veal in the same pan.
Brown the meat for 5 minutes on each side; add a small amount of white wine. When the wine is reduced, add the fried onion, tomato paste, salt and pepper.
Cover with a lid and let it simmer for 1 hour until the meat is tender. If it gets too dry, add a little stock.
In the meantime you can prepare the “gremolata” by finely chopping the garlic, parsley, rosemary and lemon zest together.
10 minutes before removing the pan from the heat, add the gremolata to the meat and stir.