1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 veal shanks, chopped in pieces
1/4 cup olive oil
2 large onions, sliced
3 stalks celery, sliced
4 carrots, sliced
2 cloves garlic, minced
1/2 teaspoon tarragon
1/2 teaspoon thy
Combine flour, salt and pepper.
Coat veal lightly with flour.
Heat oil in a large heavy skillet; brown veal and transfer to a plate.
Reheat oil and sauté vegetables until tender.
Stir in seasonings and return veal.
Add stock and cook over medium heat for