1 lb. veal shank
8 oz. can of tomato sauce
Water (rinse can & use water)
1/4 to 1/2 c. sherry or wine
2 sm. potatoes, peeled & diced
1 sm. onion, sliced & diced
1 lg. clove of garlic, minced
15 (or less) green olives
1 carrot, sliced (opt.)
Any seasoning: e.g. adobo, oregano, salt, pepper, etc.

Combine all of the above, put meat in last. Let boil, covered, for 1 hour. Then simmer at least 1/2 hour. Serve with rice and salad.