Well, yes, the assignment was really the Ossobuco with Gremolada, but that has lots of tomatoes, so I made the next recipe instead. And, it's a winner.
I had only two veal shank slices, which the butcher assured me would be enough for two:
He didn't think it was necessary to tie a string around them, so I did this at home, but I'm not sure it was really needed.
The recipe calls for eight slices. Since I had only two slices, I used about half of the other ingredients. I probably could have done with a bit less olive oil and butter, but the rest was fine.
The recipe is really simple, as many Italian recipes actually are. You dredge the slices in flour, brown them, and then simmer slowly for a long time in some nice white wine. Check occasionally for the liquid level and add water as needed. I actually added another slog of wine at one point. When the meat is done, remove it from the pan, stir in lots of lemon peel (I microplaned mine) and chopped parsley, then return the meat to coat it, and serve.