2 tbsp. butter
4 veal shank cross-cuts
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
3 cloves of garlic, minced
1 c. dry white wine
1 tomato, peeled and chopped
1 bay leaf
1/2 tsp. each basil and thyme
1/4 tsp. pepper
2 tbsp. parsley
1 1/2 tsp. lemon rind

In a heavy, deep skillet melt 1 tablespoon butter. Add veal and brown. Transfer to a platter. Reduce heat and add 1 tablespoon butter, onion, carrot, celery, and half of garlic. Cook, uncovered, 5 minutes. Add wine and boil down to half. Return veal to skillet. Add tomato, basil, thyme, and pepper. Cover and simmer on low heat for 2 hours (until meat falls off of bone). Meanwhile, combine parsley, lemon rind, and remaining garlic. Add to skillet just before serving. Serve with rice or noodles.