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Braised Veal Shanks With Green Olives And Capers - Recipe Cost

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3/4 c. Unpitted brine-cured green olives, (preferably cracked)* rinsed well

5 lb 2-inch-thick veal shanks, (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone All-purpose flour for dredging

1 med -large onion, halved lengthwise and sliced thin

2 lrg Garlic cloves, chopped

1 x Anchovy fillet, minced

5 x 3-by-1/2 inch strips fresh lemon zest

Ingredients	Per Recipe Qty	Common Price	Price per Recipe
2 Tbsp. Extra virgin olive oil	2 tbsp	$5.99 per 16 fluid ounces	$0.37
1 Tbsp. Unsalted butter	1 tbsp	$3.99 per 16 ounces	$0.12
1 1/2 Tbsp. Liquid removed bottled capers	1 1/2 tbsp	$5.49 per 4 fluid ounces	$1.03
1 Tbsp. Finely minced fresh rosemary leaves Or possibly 1 tsp. dry, crumbled	1 tbsp	$2.59 per 1 1/4 ounces	$0.24
1 1/2 c. Dry white wine	1 1/2 cup	$0.35 per fluid ounce	$4.20
1 1/2 c. Low-salt chicken broth	1 1/2 cup	$1.19 per 14 1/2 ounces	$1.04
1/4 c. Finely minced fresh parsley leaves	1/4 cup	$1.09 per cup	$0.27
1 Tbsp. Freshly grated lemon zest	1 tbsp	n/a
1 1/2 tsp Chopped garlic, or possibly to taste	1 1/2 tsp	$4.00 per pound	$0.04
Total Recipe			$7.32