INGREDIENTS
6 pieces
veal shanks
1 serving
ground pepper
1 serving
kosher salt
1 cup
flour
1 cup
extra-virgin olive oil
1 tbsp
unsalted butter
1 piece
yellow onion
1 medium
carrots
1 piece
celery sticks
10 cloves
garlic
1 cup
white wine
1 cup
chicken stock
1 can
canned tomatoes
1
bay leaf
3 pieces
thyme
2 tbsp
parsley
1
lemon zest
1 serving
photo by naotakem
1 serving
image from peckthebeak.com
1 serving
image from thefreshloaf.com