4 veal shanks
1/2 cup finely chopped onions
1/4 cup finely chopped carrots
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, smashed
4 strips lemon peel, each 1" x 3"
1/2 cup white wine
Flour
1 cup chicken broth
1 small can (14 oz) Italian peeled tomatoes, or 2 large tomatoes, skinned, seeded, and chopped
2-4 leaves basil, chopped
2 sprigs parsley, chopped
Salt and pepper to taste

Preheat oven to 350 degrees. Coat veal shanks in flour. In a large, heavy saucepan, add olive oil, butter, garlic, and veal shanks. Cook until nicely browned. Remove veal. Add onions and carrots, and continue to saute. Add lemon peels, basil, and parsley. Add white wine, chicken broth and tomatoes. Return the veal to the pan. Cover and bake for two hours or until veal is tender when poked with a fork. Turn veal once during cooking. Season to taste. Add more chicken stock if desired. Serve and enjoy.