This is a specialty of Milan ? braised veal shanks.
6 tablespoons butter or margarine
4 veal shanks, cut about 3 inches long
1 tablespoon seasoned salt
1/2 teaspoon coarsely-ground black pepper
3 tablespoons flour
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 tablespoon dried celery flakes
2 small carrots, diced
1/2 teaspoon lemon zest
3 tablespoons tomato paste or 1 cup canned tomatoes
1 cup hot water
1 teaspoon beef flavor base
Melt butter in deep skillet. Rub veal shanks with seasoned salt and pepper; dredge with flour. Brown slowly in butter; add remaining ingredients except cheese. Cover. Bring to a boil; reduce heat and simmer 1 1/2 hours or until meat is very tender but not falling from the bone. Turn shanks over while cooking and add small amount of water if necessary.
Remove cover; if sauce is still quite thin, cook uncovered to reduce liquid, or thicken with flour, by stirring in a smooth, thin paste made by mixing together equal amounts of flour and water, using 1 to 2 tablespoons of each.
Serve hot over buttered noodles with poppy seed. Pass grated Parmesan cheese and extra sauce at the table.