Ingredients
2 sticks butter
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 clove garlic, chopped
1 Tablespoon fresh parsley, chopped
5 veal shanks (about 4" thick)
˝ cup flour
˝ cup dry white wine
˝ cup extra virgin olive oil
˝ cup chicken broth
2 bay leaves
1 28-ounce can Italian tomatoes, crushed with their juices

Directions
Preheat oven to 325°F. Melt butter in a large Dutch oven over medium heat. Add the onion, carrot and celery. Stir often. When the onions are transparent turn off the heat and stir in the garlic and parsley.

Meanwhile, heat olive oil in a large sauté pan over medium heat. Season flour with salt and pepper and dredge the veal shanks in the flour, coating all sides and shake off excess. Quickly brown shanks on all sides. Remove the veal shanks and place them in the Dutch oven on top of the cooked vegetables. Use the drippings from the sauté pan as a base for your sauce. Start by pouring out any excess fat. Add wine to the remaining drippings dissolving any bits that stick to the bottom. Cook until the mixture thickens.

Add chicken broth, bay leaves, and tomatoes and bring the sauce to a boil. Then pour it over the veal and vegetables. The liquid should come at least two-thirds of the way to the top of the shanks. If it does not, add more chicken broth. Cover the Dutch oven and bake for 2-3 hours. Check occasionally and add more broth if it starts to dry out. The sauce should be fairly thick. When done veal should easily pull away from the bone.

Serves 5