Use 8 veal shanks or 4 shanks and some boneless veal stew. Flour shanks, brown in 1/2 cup of olive oil and 2 tablespoons butter. Remove. Add 2 finely chopped carrots, 2 chopped onions, 2 finely chopped celery stalks. Saute for a few minutes. Add 1/2 cup of white wine. Add 2 tablespoons tomato paste and 1/2 cup of water.

Put veal in, cover and cook over low heat for 1 hour. Salt and pepper to taste. Serve over rice. Serves 4.