Instructions: Saute onion and garlic (or shallots) in oil (or butter) until golden. Pat shanks dry and place on onions. Sprinkle with salt and pepper. (Or, remove onions from pan. Flour shanks and brown. Return onions to pan.)

Add white wine; reduce by 1/2. Add beef broth. Cover and bake at 350 degrees for 2 hours, basting some. Add parsley, garlic, lemon zest and anchovies. Proceed with mushrooms.

*If shanks are placed over onions without wine, bake at 275 degrees for 3 hours.

Transfer shanks to a platter and keep warm. Place pan drippings in blender with 1/2 cup water and puree. Place in a saucepan and stir in mushroom mixture and salt and pepper to taste. Heat and stir in minced parsley. Serve over veal shanks.

Mushroom Medley:
In oil and butter, saute mushrooms with salt and pepper until soft. Add Vermouth and lemon juice and reduce until all but about 1/3 cup liquid is evaporated.

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