3 tbsp. butter
1 finely chopped onion
1/4 c. thinly sliced carrots
1/4 c. chopped celery
1 minced garlic clove
3 lbs. veal shanks
Salt & pepper
Flour
1/4 c. oil
2/3 c. white wine
1/2 c. beef stock
1/4 tsp. basil
1/4 tsp. thyme
2 peeled & seeded tomatoes, chopped
1 bay leaf

Melt butter in an oven proof casserole. Add onions, carrots, celery and garlic and saute over moderate heat, 10 minutes.

Season veal shanks with salt and pepper and dust with flour. Heat oil in a skillet and brown veal shanks. Add to casserole.

Preheat oven to 350 degrees. Pour most of the oil from skillet, add the wine and bring to boil, stirring. Boil until wine is reduced by half. Stir in rest of the ingredients and pour over meat and vegetables in casserole. Bring to boil. Cover and bake 1 1/4 hours basting occasionally. Discard bay leaf and serve with fettucini.