6 veal shanks (3/4 - 1 lb. size)
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
3 tbsp. oil (olive or salad)
3 tbsp. butter
1 c. chopped onions
1 c. sliced carrots
1/2 c. diced celery
2 cloves crushed garlic
8 oz. can tomato sauce
1 c. white wine
1 tsp. basil leaves
2 tbsp. dried parsley
1 bay leaf
1 tsp. thyme

On wax paper, combine flour, salt and pepper. Rub into shanks. In hot oil and butter, over medium heat, brown veal well. Remove shanks; set aside.

To oil in pan add onions, carrots, celery, and garlic. Saute until onion is tender. Add remaining ingredients. Bring to boil. Place veal in upright position; cover with mixture. Bake at 325 degrees for 2 1/2 hours or until veal is very tender. Serve with hot rice or pasta tossed with butter. Serves 6.