Beef Shanks Continental

Description
Makes 6 servings.

Ingredients

 * 6 pieces beef shank cross cuts (about 4 pounds)
 * 1/2 cup flour
 * 2 tablespoons butter or margarine
 * 2 tablespoons oil
 * 1 teaspoon salt
 * 1 teaspoon basil leaves, crushed
 * 1/4 teaspoon ground black pepper
 * 3/4 cup chopped onion
 * 1 clove garlic, minced
 * 2 tablespoons tomato paste or catsup
 * 1 cup sherry
 * 1/2 cup water
 * 1/2 cup sliced carrots
 * 2 tablespoons chopped fresh parsley
 * 1/2 teaspoon grated lemon peel
 * 3 cups hot cooked rice

Directions
Dredge shanks in flour. Brown on both sides in hot butter and oil in large heavy skillet. Add salt, basil leaves, pepper, onion and garlic. Cover and cook on low heat for 10 minutes.

Stir tomato paste into sherry. Add to skillet with water; cover, and simmer over low heat 1-1/2 to 2 hours, or until meat is tender. Skim off excess fat.

Add carrots, parsley and lemon peel to skillet; continue to cook 10 minutes longer or until carrots are tender. Serve shanks and sauce over beds of fluffy rice.