1 lb. veal shank
2 c. celery
1/4 c. oil or less
2 or 3 c. water
2 c. carrots
2 c. onions
salt and pepper to taste
1 or 2 chicken bouillon cubes

Pour oil in skillet to cover the bottom of pan. Add carrots, celery, and onions (finely chopped). Saute until tender. Set aside in pan. Brown veal shanks in skillet. Salt and pepper to taste. Add 1 or 2 bouillon cubes and 2 to 3 cups water. Put lid on and simmer for 20 to 30 minutes until done and most of the water is absorbed. Serve on large platter over rice.