4 veal shank steaks, nick edges
Flour, to flour veal
1 lg. stalk celery, chopped
1 carrot, chopped
1 onion, chopped
2 cloves garlic, minced
1 sm. can plum tomatoes, sieved
1/2 beef bouillon cube, dissolved in appropriate water
8 oz. white wine
50 grams bacon, cut sm.
1/3 c. olive oil
Salt and pepper to taste

Flour veal on both sides. Add olive oil to deep fry pan, brown veal. Add all vegetables, garlic, onion, bacon, and tomatoes. Cook together over high flame, stirring well. Add wine, bouillon cube, salt and pepper. Cook covered for approximately 1 hour and 10 minutes over a low flame. Turn meat occasionally. Serve with rice.