Ingredients

　　Cooking time: about 1 1/2 hours. Season and dredge the meat in flour just before browning—because of the flour, the sauce will need no further thickening. Simmer with chicken stock (page 4), sliced sautéed onions, and dry white wine or dry French vermouth. Finish with a sprinkling of gremolata—finely minced zest of an orange and a lemon, a minced clove of garlic, and a handful of chopped parsley.

　　Julia's Kitchen WisdomKnopf