4 veal shanks
½ cup flour
½ tsp salt
¼ tsp pepper
2 cloves garlic
2 tsp tomato paste
½ cup wine
¾ beef stock (to cover)
¾ cup crushed tomato with their juices
¼ tsp tyme
½ tsp basil
½ tsp grated lemon peel
½ tsp garlic
Pre-heat oven to 350 degrees
Melt butter over medium high heat in a heavy duty skillet
Dredge Veal Shanks with flour and brown until caramelized (about 5 minutes) and reserve
Lower heat to medium, add onions and sweat until until soft, then add the carrots and celery cooking until soft.
Stir in garlc cloves, tomato paste, bay leaf, tyme, basil and stir into vegetables.
Raise the heat to high, add tomatoes with their juices, bring to a boil, pour in the wine, and cook for a couple of minute to boil off the alcohol
Return the shanks to the pan adding any rendered juices to the skillet, cover and place in middle rack of the oven and braise for 1 ½ turning veal over about every ½ hour.
Remove cover and continued cooking for another ½ hour or so until the veal is fork tender.
Just before serving chop parsley, garlic, and lemon peal and sprinkle over sauced veal.