4 veal shanks
50 g burro
100 ml dry white wine
2 tbsp tomato paste
1 stalk celery
2 tsp lemon zest
Melt the butter in a pan, dice the onioin and lightly fry until transparent.
Coat the shanks in flour, and brown on both sides.
Add salt and pepper, and after 2 minutes pour over the wine and allow it to evaporate.
Finely chop the carrot and celery and add to the shanks, cover with cold water, and cook for 30 minutes.
Add the tomato paste dissolved in a little water and cook for another 30 minutes.
Sprinkle the lemon zest and chopped parsley over the shanks and allow to warm for 5 minutes.
Serve with Milanese risotto.