Veal Shanks With Preserved Lemon

• 2 lemons, thinly sliced crosswise
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 2 cups water
• 1/2 pound double smoked bacon, rind removed, cut into large dice
• 4 veal shanks, about 1/2 pound each
• 1 large onion, peeled and minced
• 1 small clove garlic, peeled and minced
• 1 cup dry white wine
• 3 cups chicken broth, homemade or low-sodium canned
• 2 carrots, peeled and cut into large dice
• 4 turnips, peeled and cut into large dice
• 1/4 cup fresh thyme leaves
• 1 teaspoon freshly ground pepper
• 1 cup minced parsley leaves

1. Combine lemons, 1 teaspoon salt and sugar in a small saute pan.
2. Cover with 2 cups water and simmer over medium heat until soft, about 15 minutes.
3. Set aside.
4. Cook the bacon in a large, heavy bottom saucepan over medium-low heat until golden, about 5 to 10 minutes.
5. Remove and set aside.
6. Increase the heat to medium high, add the shanks and sear until golden brown, about 5 minutes per side.
7. Remove and set aside.
8. Add the onion and garlic.
9. Lower the heat to medium and cook until the onions are translucent, about 5 minutes.
10. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
11. Add the chicken broth, lemons, carrots, turnips, thyme, 1/2 teaspoon salt and pepper.
12. Return the shanks and bacon to the pan.
13. Cover partly and simmer gently until the meat falls off the bone, about 2 hours.
14. Divide the shanks among 4 plates.
15. Ladle the sauce over each shank.
16. Garnish with parsley and serve immediately.
17. Serve with root vegetable puree (recipe below).

lemons, salt, sugar, water, bacon, veal shanks, onion, clove garlic, white wine, chicken broth, carrots, thyme, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/7065 (may not work)