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- Kosher salt
- Cracked pepper
- 4 pounds veal shanks. Rinsed and dried
- cup all-purpose flour
- 4 tablespoons olive oil
- 1 cup dry white wine
- 4 tablespoons fresh lemon juice
- 1 quart chicken stock, homemade of store-bought organic chicken broth (I used Swansons)
- cup loosely packed Italian parsley, chopped fine
- Zest of 1 lemon
Directions:View on Bunky Cooks
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