6 veal shanks, 2 in. thick
1/2 c. flour
1/3 c. olive oil
1 med. onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3/4 c. dry white wine
1 (28 oz.) can Italian stewed tomatoes
2 tbsp. chopped parsley
2 cloves garlic, finely chopped
Salt and pepper to taste
Additional chopped parsley

Place veal shanks on aluminum foil and sprinkle with flour. Heat oil in large skillet. Add veal and brown on all sides over medium heat. Remove meat from pan. Add onion, carrot, and celery. Saute until lightly browned. Return veal to pan. Stir in wine. When wine is reduced by half, add tomatoes. Cover and reduce heat. Simmer 1 1/2 hours. Add 2 tablespoons parsley and garlic. Season with salt and pepper. Arrange meat on warm platter and garnish with additional parsley.