Ingredients for 4 servings:
4 veal shanks cut in thick pieces (better if obtained form back round)
White flour
60gr butter
Some minced onion
1/2 dry white wine
Broth
Salt
1 clove garlic
1 lemon
Some parsley

Preparation:
In a medium pan, stir butter and onion, add floured shanks and brown both sides.

Wet with wine and let evaporate, add salt, pepper and cover the pan.

Simmer for one hour using low heat.
At half time cook turn shanks upside down.

Add some broth if sauce results too dry.
In the meantime, mince garlic parsley and add grated lemon skin. Stir well.

10 minutes before end of cooking pour lemon mixture over shanks. When ready arrange shanks on a serving plate, cover with sauce and serve with saffron risotto or creamed potatoes.