1/4 c all-purpose flour
1/4 ts black pepper
3 TB vegetable oil
3 lb veal shank-cut crosswise 2″
1 cn onion soup, condensed
1 medium-sized tomato —
: chopped 1 c dry white wine
1/2 c + 2T water — divided
2 TB lemon juice
1 TB fresh parsley — chopped
1/2 ts garlic powder
3 TB cornstarch
2 cn potatoes — (whole);
: drained 1 can(14.5oz) carrots
: — diced/drained In a shallow dish, combine the flour and pepper. Coat the shanks with the flour mixture. In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the soup, tomato, wine, 1/2 cup water, lemon juice, parsely, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally. In a small bowl, combine the cornstarch and 2 tablespoons water and stir into the pot until the liquid thickens. Add the potatoes and carrots and simmer for 10-15 minutes more until heated through. Recipe By : Source: WKBWTV —–