Ingredients
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2 tablespoons all-purpose flour, plus
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3/4 teaspoon all-purpose flour
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1 1/4 teaspoons salt
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4 veal shanks
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1 tablespoon butter, plus
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2 1/4 teaspoons butter
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1 tablespoon extra virgin olive oil, plus
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2 1/4 teaspoons extra virgin olive oil
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1/2 cup onion, chopped, plus
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1 tablespoon onion, chopped
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1/4 cup celery, chopped, plus
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2 teaspoons celery, chopped
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2 garlic cloves (crushed)
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1 (8 ounce) can tomato sauce (I use Hunt's)
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1/2 cup water, plus
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1 tablespoon water
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1/2 teaspoon dried basil
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1/8 teaspoon dried thyme
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1 3/4 teaspoons dried parsley
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1 bay leaf
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1/8 teaspoon ground black pepper
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1/2 cup carrot, thinly sliced, plus
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1 tablespoon carrot, thinly sliced
Instructions
- 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 in skillet.
- Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan.
- Cook and stir for about 5 minutes.
- 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.
- Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.