• 4 T. butter

• 1 ½ cup chopped onions

• ½ cup finely chopped carrots

• ½ cup finely chopped celery

• 1 clove garlic minced

• 6-7 pounds veal shanks

• 1 ½ t. salt

• ½ t. pepper

• ¼ cup flour

• ½ cup olive oil, divided

• 1 cup dry white wine   

• ¼ cup beef or chicken stock

• ½ t. dried basil

• ½ t. dried thyme

• 3 cups canned tomatoes, drained, coarsely chopped

• 6 springs of parsley

• 2 bay leaves

In a heavy shallow casserole melt butter.  Add onions, carrots, celery and garlic.  Cook medium heat 10-12 minutes stirring occasionally.  Remove from heat.  Sprinkle veal with salt and pepper. Dust with flour (I shake in a plastic bag).  Heat 6 T. olive oil in heavy skillet.  Add veal pieces to brown.  Add more oil if
needed.  Place browned pieces over vegetables in casserole.  Drain all but
small amount of fat from skillet.  Add wine.  Boil briskly over high heat until
reduced to ½ cup.  Stir in stock, spices, tomatoes, parsley and bay leaves.  Bring
mixture to boil.  Pour over veal.  Veal should be half submerged in liquid.  Add more stock if needed.  Bake 60-75 minutes basting occasionally.