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6 pieces veal shank, cut about 3/4 inch thick
Coarse salt
Freshly ground black pepper
1/4 cup all-purpose flour, preferably Wondra
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 1/2 cups best-quality Italian white wine
3 tablespoons minced fresh flat-leaf parsley
1 1/2 tablespoons minced fresh orange peel
1 1/2 tablespoons minced fresh lemon peel
3 cloves garlic, finely minced
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1st Keep
 nomoregrays
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