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Ingredients
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
1/2 cup chopped celery
2 cloves crushed garlic
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs of fresh parsley
1 bay leaf
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. 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.