Lemon shanks

Preparation:

Preparation: Flour the shanks and brown them in the butter with the grated lemon zest and the necessary salt. When they are well coloured, add the wine and let it evaporate. Add a ladleful of stock every so often, and finish cooking: it takes about 1 hour, over low heat. If the cooking liquid is not thick enough, add a piece of butter soaked in flour.