1/4 c. oil
4 lb. veal shank, each cut 2 inches thick
1 lg. diced onion
2 celery stalks, diced
2 carrots, diced
1 clove garlic, minced
1 lg. can tomatoes
Chopped parsley
1/2 c. white wine
1/2 tsp. basil
Salt and pepper
Bay leaf

Brown pieces of veal in Dutch oven a few pieces at a time. Remove pieces. In drippings, cook onion, celery, carrots and garlic. Return veal to Dutch oven, add tomatoes and next five ingredients after all comes to boil. Reduce heat to low, cover and simmer 1 1/2 to 2 hours until fork tender. Serve with orzo (an Italian pasta) and vegetable of your choice.