Veal shanks are normally cut very thick but Lucinda prefers them to be about 3/4-inch thick. Ask your butcher for a special cut, otherwise they will need to cook longer.
- 6 pieces veal shank, cut about 3/4 inch thick
- Coarse salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour, preferably Wondra
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 1/2 cups best-quality Italian white wine
- 3 tablespoons minced fresh flat-leaf parsley
- 1 1/2 tablespoons minced fresh orange peel
- 1 1/2 tablespoons minced fresh lemon peel
- 3 cloves garlic, finely minced
- Generously season both sides of the veal shanks with salt and pepper. Lightly coat in the flour and shake off the excess.
- Heat a large heavy-bottomed pan over high heat. Add the olive oil and butter and swirl them around the pan. Add the shanks and cook for 3 minutes per side, until golden brown. Add the wine to the pan and stir it occasionally to deglaze the browned bits on the bottom of the pan.
- Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Turn the meat and cook until tender, about 30-45 minutes more.
- Meanwhile, in a small bowl, combine the parsley, orange and lemon peel, and garlic. Serve the shanks topped with a sprinkling of the citrus-parsley mixture.