4 T butter
1 1/2 C, finely chopped onions
1/2 C. finely chopped carrots
1/2 C. finely chopped celery
2 tsp. minced garlic
6 to 7 ils. veal shanks each 2 1/2 inch long circumference
Salt
Pepper
Flour
1/2 C. olive oil
1 C. dry white wine
3/4 C. beef or chicken stock
3 C. drained canned whole tomatoes, coarsely chopped
1/2 tsp. basil
1/2 tsp. thyme
2 bay leaves
6 parsley sprigs
3 T finely chopped parsley
1 T grated lemon peel

Heat butter in heavy Dutch oven over medium gas flame. Add onions, carrots, celery and 1/2 of garlic; cook, stirring occasionally 10 to 15 minutes; turn off flame. Sprinkle veal with salt and pepper, coat with flour and shake off excess. Heat 1/2 of the oil in a 10" skillet over a medium flame. Brown veal on all sides, adding oil as needed. Transfer to Dutch oven, standing pieces side by side on top of vegetables. Drain all but 1 tablespoon drippings from skillet; add wine; let boil until reduced to about 1/2 cup. Stir in broth, tomatoes, basil, thyme, bay leafs and parsley sprigs; heat to boiling; pour over veal in Dutch oven. Cover; heat to boil again. Bake in gas oven at 350F. degrees for 1 1/2 hours. To serve, arrange on heated platter. Spoon vegetables and sauce over veal pieces. Sprinkle with parsley, lemon peel and the remaining garlic that have been mixed together.

Recipe submitted by Marian