Ingredients

1 kg veal shanks
2 tb sp olive oil
1-2 tb sp all purpose flour, seasoned
1 clove garlic, minced
1 onion, minced
1 carrot , finely diced
2 celery stalks, finely diced
1/2 cup white wine
4 plum tomatoes, peeled and chopped
1 cup beef stock
2 tb sp tomato past
1 tb sb basil, finely chopped
1 tb sp parsley, finely chopped
salt and pepper to taste

Method

Preheat Place lamb on a board and make cut in the edges, to stop the meat
from curling up. Heat the oil in a large frying pan.

Coat the shanks with seasoned flour and brown quickly in the pan for 2-3
minutes each side. Remove from the pan and keep warm.

Add the garlic, onion, carrot and celery to the pan and cook for about 5-8
minutes or until soft. add wine and cook until evaporated. Add the tomatoes
and the stock and return the shanks to pan.

Bring to the boil and add the herbs and salt and pepper. reduce the heat then
cover and simmer for 1+1/2 hours or until the meat starts to come away
from the bone.

Serves: 4