6 or more bones of veal or lamb
3 c. water
1 1/2 c. white cooking wine
Flour to coat
Oil for frying
5-6 garlic cloves
5 finely chopped med. onions
1 lg. can whole tomatoes, using tomatoes only
Rice
3 tsp. basil

Roll shanks in flour and sear them in hot oil until browned well. Add 3 cups water and 1 1/2 cups white wine in another pot large enough to accommodate shanks and gravy. Bring to a boil and add shanks, burying under liquid. When it comes to second boil, cover the pot, lower the heat and simmer for 20 minutes.