Ingredients
6 veal shanks
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
2 T. olive oil
1 cup finely chopped onion
1 cup carrots, cut in rounds, 1/4 inch thickness
1 cup finely chopped celery
2 cloves garlic, minced
1 can tomatoes (28 oz.), coarsely chopped
1 cup white wine
1 tsp. dried basil leaves
1 tsp. dried thyme leaves
1 bay leaf
3 T. chopped parsley
Preparation
Wipe veal shanks with a damp paper towel; set aside. Combine flour, salt and pepper; coat veal and shake off excess clour. Heat olive oil in heavy pot. Saute veal until nicely browned on all sides. Remove from pot and keep warm.
Add onions, carrots, celery and garlic to the pot. Saute for about 5 minutes. Add tomatoes, wine, basil, thyme and bay leaf. Mix well and bring to a boil. Return veal to pot and simmer, covered, for about 2 hours. Add parsley, transfer to a serving dish.
Variation: Substitute veal shanks with beef shanks
