4 veal shanks
1 c. red wine
1 c. white wine
2 onions, finely chopped
3 (or more) cloves garlic, minced
3 carrots, chopped
1 (16 oz.) can tomatoes with juice
2 bay leaves
2 tsp. dried basil
1 tsp. ground black pepper
1 tsp. salt
1 tbsp. oregano
3 tbsp. chopped parsley
1 tbsp. chopped or grated lemon peel

Saute veal in red wine in Dutch oven, 10 to 15 minutes. Cover. Take veal out and saute the onions, garlic, carrots, bay leaves, basil, ground pepper, salt and oregano. Cook another 10 minutes. Add white wine and tomatoes. Crush tomatoes with masher or hands. Add veal. Simmer, covered about 2 hours or until veal is tender and sauce thick. Serve over linguini. Gremolata (secret) : Mix 1 tablespoon oregano, 1 tablespoon lemon peel and 3 tablespoons parsley together. Place on top of each veal shank.