This is one of the best recipes I have found. With a salad and mashed potatoes it is an elegant meal. I am serving Raspberry Walnut Torte for dessert.

(Source for the recipes is a local cookbook called My Best to You by Bonnie Paiva.)

Makes 4 Servings

1/4 Cup All-ourpose flour
Salt and Pepper
4 (2-inch thick)veal shanks
2 T butter, divided
1 T olive oil
4 cloves garlic
1 Cup dry white wine
1 Cups Chicken broth (canned is fine)
2 T Italian herb seasoning
1 T lemon juice
2 1/2 tsp grated lemon peelPreheat to 350 degrees F

Season 1/2 cup of flour with salt and pepper, dredge veal shanks in flour; shake off excess. Melt 1 T butter with oil in a heavy large skillet over medium heat. Add garlic and saute until browned, about 5 minutes. Remove garlic and discard. Increase heat to medium-high. Add veal shanks to same skillet and cook until browned, about 4 mins per side. Place veal shanks in a metal 8 1/2 X 11inch baking pan.

Increase heat up to high. Add wine to skillet and bring to a boil, scraping up the brown bits. Pour over veal. Add broth to the baking pan. Sprinkle herb seasoning, lemon juices and lemon peel over the shanks. Bale until veal is tender, turning once, about 1 1/2 hours.Raspberry Walnut Torte

1 1/4 Cup flour, divided
1/3 cup powdered sugar
1/2 cup butter
1 10 oz package frozen raspberries, thawed
3/4 cup walnuts
2 eggs
1 Cup sugar
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla

Preheat over to 350 degrees F

Combine 1 Cup flour, powdered sugar and butter; blend well. Press into bottom of a 13x9 inch pan. Bake for 15 mins and cool.

Drained Raspberries, reserving liquid for sauce. Spoon berries over crust. Sprink with walnuts. Beat eggs with sugar until light and floffy. Add salt and remaining 1/4 cup flour, backing powder and vanilla; blend well and pour over walnuts.

Bake for 30 to 35 minutes. Cool and cut into squares. Serve with whipped cream or icecream and reserved berry juices.

(I serve this in my saucer champagne glasses, Martini glasses would work well also)

Enjoy all!

Marguerite