|Veal shin||4 Large|
|Dry white wine||1⁄2 Pint (275 Milliliter)|
|Tomatoes||3⁄4 Pound, peeled and chopped (350 Grams)|
|Tomato puree||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped (Large Clove)|
|Lemon rind||1 Tablespoon, grated|
|Fresh parsley||2 1⁄4 Tablespoon, chopped (2 Heaped Tablespoon)|
|Freshly milled black pepper||To Taste|
1 In the casserole melt 1 tablespoon of butter.
2 Fry the pieces of veal to brown them lightly on both sides, keeping them upright in the pan.
3 Pour over the wine, and let it reduce a little.
4 Add in the tomatoes, tomato puree and salt and freshly-milled black pepper.
5 Cover the casserole and allow it to cook gently for about 1 hour.
6 Remove the lid and let it cook for another half an hour or until the meat is tender and the sauce reduced.
7 In a bowl, combine the chopped garlic, parsley and lemon rind together.
8 Sprinkle the meat with this mixture.
9 Excellent with rice preferably Risotto alla Milanese.