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Ingredients

• 1 shank of veal chopped into four pieces with marrowbase
• salt
• pepper
• flour
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 onion chopped
• 1 carrot cut into julienne strips
• 1 tablespoon chopped parsley
• 2 tablespoons tomato paste
• 6 tablespoons white wine
• 1 strip lemon peel
• 1/2 clove garlic
• cornstarch (optional)