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 -----