(Serves Four)

Mixture     4 Veal shanks about 4 inches long     3 Tbs. butter     1/2 cup Flour     1/2 cup dry white wine     1 lb can plum tomatoes, chopped     1-1/2 cups veal stock or bouillon     2 cups sliced fresh mushrooms     Chopped mixture:     1 medium onion     1 Large carrot     1 stalk celery     1 Tbs rosemary     Salt & pepper to taste

Coat the veal shanks lightly with flour. In a large, heavy pan, melt the butter over medium high heat and brown the veal shanks on all sides. Add the chopped mixture and stir for two minutes then add the wine, mushrooms, tomatoes and the veal stock. Bring to a boil then cover the pot, reduce heat and simmer for at least an hour. Be sure to keep the veal shanks upright in the pan so the marrow will be retained in the bone. Goes well with gnocchi or risotto on the side with the same sauce.