1/2 c. unsifted all-purpose flour
1 1/2 tsp. salt
1 tsp. freshly ground pepper
8 (1 1/2" thick) veal shanks
About 1/4 c. olive oil
2 lg. carrots, pared, cut crosswise into 1/2" pieces
2 lg. celery stalks, cut crosswise into 1" pieces
1 lg. onion, cut into wedges
2 lg. cloves garlic, crushed
1 can (28 oz.) plum tomatoes, drained, seeds removed
1 1/2 c. dry white wine
1 can (about 14 oz.) chicken broth
3/4 tsp. dried basil leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1/2 lb. fresh spinach leaves, washed

1. One sheet of waxed paper combine flour, 1 teaspoon salt and pepper. Coat veal shanks with flour mixture. In Dutch oven heat 2 teaspoons oil over medium heat. Brown shanks, one at a time, on all sides about 10 minutes. Each batch, adding oil as necessary, removing shanks as they brown.

2. In hot drippings in pan, saute carrots, celery, onion and garlic 8 minutes. Stir in tomatoes, wine, chicken broth, basil, thyme and 1 teaspoon salt, breaking up tomatoes. Bring to boiling. Add shanks. Simmer, covered 50 minutes or until veal is tender.

3. With slotted spoon, remove shanks and vegetables to serving platter; keep warm. Over high heat, boil liquid in pan until reduced by half, about 10 minutes. Add spinach; over medium heat cook 3 minutes or until tender. Pour spinach and liquid in pan over shanks.

Note: If you are not serving the Occobuco immediately wait until reheating the dish to add the fresh spinach. 8 servings. Per serving 378 calories. 42 g protein. 17 g carbohydrate. 13 g fat. 156 mg cholesterol. 1, 855 mg sodium.