Veal Shank, Milanese-Style(Ossobuco Ala Milanese)

• 6 slices veal shank (each 1 1/2-inches)
• 8 Tbsp. butter
• 1/3 c. flour
• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 2 cloves garlic
• 1 Tbsp. chopped marjoram
• 1 small piece lemon peel
• salt and white pepper to taste
• 1 c. dry white wine
• 2 tomatoes, peeled, seeded and finely chopped
• 1/3 to 1/2 c. veal stock
• 1 tsp. fresh grated lemon peel
• 1 Tbsp. fresh squeezed orange juice

1. Melt 6 tablespoons of butter in a skillet large enough to hold the veal pieces without crowding.
2. Roll the meat in the flour and put in the skillet over moderate heat to brown both sides.
3. Add carrot, onion, celery, half the garlic, the marjoram and the piece of lemon peel, then season with salt and pepper.

veal, butter, flour, onion, carrot, celery, garlic, marjoram, lemon peel, salt, white wine, tomatoes, veal stock, fresh grated lemon peel, fresh squeezed orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955123 (may not work)