4 tbsp olive oil
1 onion, finely chopped
4 large veal shins, sawn into short lengths
2 tbsp seasoned flour
300ml/½ pint/1¼ cups white wine
300ml/½ pint/1¼ cups hot veal or beef stock
finely grated zest of 1 lemon
1 garlic clove, crushed
4 tbsp chopped fresh parsley
1 Heat the oil in a flameproof casserole, add the onion and fry gently over a low heat for 5 minutes or until tender.
2 Coat the veal in the flour, add to the casserole and cook for 10 minutes, stirring occasionally, until browned.
3 Add the wine, increase the heat and boil rapidly for 5 minutes, then add the hot stock and reduce the heat. Cover and simmer for 1½–2 hours, stirring occasionally.
4 Transfer the veal to a warmed serving dish, cover and keep warm. If necessary, boil the sauce rapidly to thicken it, then pour it over the meat.
5 Mix together the lemon zest, garlic and parsley and sprinkle over the top. Serve with risotto Milanese.