6 veal shanks, 2 inches thick
1/2 c. flour
1/3 c. olive oil
1 med. onion, finely chopped
1 carrot, finely chopped
3/4 c. dry white wine
1 can crushed Italian style tomatoes
1 celery stalk, finely chopped
2 tbsp. chopped parsley
2 garlic cloves, finely chopped
Salt & pepper to taste

Sprinkle veal shanks with flour. Heat oil in heavy casserole. Add veal and brown on all sides over medium heat. Remove meat from casserole. Add onion, carrot and celery. Saute until lightly browned. Return veal to casserole. Stir in wine. When wine is reduced by half add tomatoes. Cover casserole and reduce heat. Simmer 1 1/2 hours. Add 2 tablespoons parsley and garlic. Season with salt and pepper.