INGREDIENTS
1/2 cup
flour
4
veal shanks
1 serving
salt and pepper
2 Tablespoons
unsalted butter
1 cup
dry vermouth
14 1/2 oz
canned tomatoes
3/4 cup
chicken stock
1
red onion
1
carrot
1 stalk
celery
5 sprigs
thyme
3 Tablespoons
parsley
1 Tablespoon
lemon zest
1 clove
garlic