6 (2 inch) veal shanks (bone in center)
4 tbsp. butter
2 tbsp. olive oil
2 oz. onion, minced
4 oz. celery, minced
2 clove garlic, minced
4 oz. leeks, minced
4 oz. carrots, minced
4 oz. Prosciutto ham, minced
4 oz. mushrooms, diced
1 c. white wine (dry)
4 c. beef broth
2 tbsp. tomato paste
2 tbsp. parsley, chopped

1. Season the veal shanks with salt and pepper. Dredge each shank through the flour. Heat olive oil in a metal braising pan; brown the shanks in the olive oil. Remove the veal from the braising pan. Add the minced vegetables, diced mushrooms, and minced garlic cloves. Cook the vegetables until they are soft. Gently stir in the Prosciutto ham.

2. Add tomato paste, basil, and oregano; continue to braise. Add heated beef broth, and white wine. In a second braising-pan, prepare and brown your roux. Add the vegetable - stock mixture to the roux, while stirring with a wire whisk. Next, add the browned veal shanks.

3. Reduce the heat; simmer for 90 minutes. Stir the ingredients occasionally, with a spoon. Remove all the excess oil that rises to the surface of the sauce.