INGREDIENTS:12 oz. veal shank
4 oz. veal stock, demi glace
1 pinch finely chopped rosemary
1 pinch chopped lemon rind
to taste, salt and pepper
1 cup red wine
1 oz. small chopped carrots
1 oz. small chopped celery
1 oz. small chopped white onion
1 pinch chopped parsley
2 oz. frozen peas
2 Tbsp. olive oilDIRECTIONS:In sautT pan, heat olive oil. Lightly flour veal shank; shake off excess. Brown both sides of shank. Remove veal to roasting pan. Add chopped vegetables, except peas, to sautT pan; season, and sautT until tender. Pour them into roasting pan with veal. In same sautT pan, reduce red wine and veal stock by ¼. Remove to roasting pan, cover pan with foil, and bake in pre-heated oven at 325¦F for 1 ½ hours until meat almost falls off the bone.

Serve on warm plate with garlic-chive mashed potatoes, steamed peas and 4 oz. of veal stock/red-wine sauce from roasting pan ladled over veal. Garnish with chopped lemon rinds, parsley, and rosemary.SERVINGS:1 servingFrom:From: Chef Phil Green, Harry Denton's Bar and Grill, San FranciscoPHOTO CREDIT:Photo Credit: VEAL COMMITTEE, NATIONAL CATTLEMEN'S BEEF