1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
4-6 veal shanks (2 inches thick)
5 tbsp. olive oil
1 tsp. Italian seasoning
1/2 tsp. sage
1 med. onion, chopped
1 garlic clove, minced
2 carrots, sliced
1 celery stalk, cut in 1/2 inch slices
1 1/2 c. dry white wine
1 (10 3/4 oz.) can condensed chicken broth
2 tbsp. tomato paste

Combine flour, salt and pepper, dredge meat. In a large skillet, heat the oil, brown meat on all sides. Lay the shanks flat into Dutch oven or oblong baking dish and sprinkle with Italian seasoning and sage. Combine onion, garlic, carrots, and celery. Sprinkle over meat.

In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 degrees for 2 hours or until fork tender. Serve immediately. This dish can be assembled several hours ahead. Plan to serve 2 shanks per person. Have shanks of similar size, so they will cook evenly.