6 (3/4 to 1 lb. size) veal shanks
1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. olive oil
1 c. chopped onion
1 c. sliced carrots
1 clove garlic, crushed
1 c. dry white wine
1 tsp. dried basil
1/4 tsp. thyme
1 bay leaf
2 tbsp. chopped parsley
1 tsp. grated lemon peel
1/4 c. chopped celery
1 can tomato sauce

Combine flour, salt and pepper and rub into veal shanks. Heat oil in Dutch oven and brown veal shanks on all sides. Remove when browned. Add onion, carrots and garlic; saute until tender. Add tomato sauce, wine, basil, thyme, bay leaf and the browned veal shanks.

Bring to boil and simmer covered about 2 hours, until tender. Sprinkle with celery, parsley and lemon peel. Simmer covered 5 minutes.

Serves 6.