1/4 C all-purpose flour
1/4 tsp black pepper
4 veal shanks, cut 2 inches thick (see Tip)
3 T vegetable oil
1 can (10-3/4 ounces) condensed onion soup
4 red potatoes, cut into 1-inch chunks
1 lb baby carrots
1 medium tomato, chopped
1 C dry white wine
1/2 C plus 2 T water, divided
2 T lemon juice
1 T chopped fresh parsley
1/2 tsp garlic powder
3 T cornstarch
In a shallow dish, combine the flour and pepper, coat the veal with the mixture. You can also put the flour into a bag and add the veal one piece at a time, shaking to coat.
In a soup pot, heat the oil over medium high heat and brown the shanks, about 5 minutes per side.
Add the onion soup, potatoes, carrots, tomato, wine, 1/2 cup water, the lemon juice, parsley, 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 the remaining 2 tablespoons of water.
Stir into the pot, continue stirring until the sauce has thickened.