3 sticks celery
3 or 4 veal shanks sawn into 3 in. pieces seasoning flour
2 cloves garlic
Pinch each basil and thyme piece lemon rind
2 tablespoons tomato paste
1/4 pint white wine
1/4 pint stock
2 tablespoons finely chopped celery
1 tablespoon grated lemon rind
Heat oil in pan, fry sliced onions gently until soft and turning golden, place in large saucepan.
Gently saute sliced carrots and chopped celery, add to onions.
Roll veal shanks in seasoned flour and brown in oil.
Arrange pieces on top of vegetables, standing upright so that marrow won't fall out during cooking.
Add bayleaf, crushed garlic, thyme, basil and lemon rind.
Mix tomato paste into combined white wine and stock, add seasonings and pour over.
Add more stock, if necessary.
Bring to boil, cover and simmer gently for approximately 4 hours or until meat is almost falling off bones