Ingredients

• 0.25 cups all-purpose flour
• 2 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 pounds veal shank
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 cup thinly sliced carrots
• 0.5 cups chopped celery
• 2 cloves garlic , crushed
• 1 , 8 ounce
• 1 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 3 sprigs fresh parsley
• 1 bay leaf

Instructions

1. 1 In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
2. 2 Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
3. 3 Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Nutrition per serving