Veal shanks with lemon

4 pieces of shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
½ cup dry white wine
½ cup fresh or canned chicken broth
Juice of 1/2 lemon
½ teaspoon dried thyme
2 sprigs fresh parsley
½ teaspoon grated lemon rind

Nutritional Information
- Nutritional analysis per serving (4 servings)
  731 calories; 40 grams fat; 13 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 78 grams protein; 325 milligrams cholesterol; 524 milligrams sodium

Four servings

Dredge the pieces of shank in flour seasoned with salt and pepper.
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are browned all over.
Pour off the fat from the skillet. Scatter the onions and garlic around the meat, and cook, stirring, until the vegetables are wilted.
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth, lemon juice, thyme and parsley, and stir. Cover closely and bring to the boil. Cook over moderate heat one hour and 15 minutes. Stir in the lemon rind and serve.

1 hour 30 minutes