1. In a shallow dish, combine the flour and pepper. Coat the veal with the flour mixture. 2. In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the onion soup, potatoes, carrots, tomato, wine, 1/2 cup water, the lemon juice, parsley, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally. 3. In a small bowl, combine the cornstarch and remaining 2 tablespoons water and stir into the pot until the sauce has thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
