|1 cup||flour |
|2 stalks||celery |
|2 cloves||garlic |
|1 cup||dry white wine |
|2 cans||Italian tomatoes with juice |
|1/2 teaspoon||basil |
|1/2 teaspoon||thyme |
|2||bay leaves |
| ||sprig parsley|
Season the veal shanks with salt and pepper. Dredge meat in flour.
Using a fod processor fitted with a coarse shredding disc, shred celery, carrots, onion and garlic together. Heat a Dutch or French oven generously with olive oil and brown the meat. Then remove the meat and reserve it.
To the same pot add 1/2 stick of butter. Add all the shredded vegetables with white wine and sauté and return the meat. Add Italian tomatoes with its juice and mash with your hands or the back of a wooden spoon. Add basil, thyme, bay leaves a sprig of parsley and cover.
Bring to a simmer over medium heat. Bake in a 350 F oven for 2 hours or until the meat is tender.