Ingredients

8 pieces veal shank
5 T margarine
2 carrots, diced
2 stalks celery, chopped
2 medium onions, chopped
1 clove garlic, minced
¾ cu. flour
2 T oil
1 cu. dry white wine
1 can diced tomatoes
1-½ cu. beef broth
1 t. basil
¼ t. thyme
½ t. rosemary
1 bay leaf
¼ t. salt
⅛ t. pepper
1 glove garlic, minced

Directions

Heat 3 T. margarine in Dutch oven over medium heat. Add carrots, celery and onions and saute until onions are tender. Add clove of garlic and cook 30 seconds. Remove vegetables from pan.

Heat 2 T margarine. Lightly coat veal shanks with flour. Cook shanks in margarine turning occasionally until shanks are brown on all sides. Remove shanks.

Heat wine in dutch oven. Cook over medium heat scraping up brown bits that cling to bottom and sides of pan. Remove from heat.

Add tomatoes, broth, basil, rosemary, thyme, bay leaf, salt and pepper to wine. Add vegetable mixture and then veal shanks. Heat to boiling on high heat. Reduce heat to low and simmer, covered for 1 1/2 to 2 hours. Remove veal to serving dish. Simmer sauce until slightly thickened. If you need to thicken further, use about 2 T cornstarch, dissolved in about 1/4 cu. water. Cook and stir until boiling. Then cook and stir for one minute more. Sauce can be poured over veal or served separately.