|Veal shank||5 Pound (Crosscuts)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Beef broth||1⁄2 Cup (8 tbs) (Or Bouillon)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed in garlic press|
|Carrot||1 Medium, sliced|
|Leek||1 , sliced|
|Celery root slice||1|
|White wine||1⁄2 Cup (8 tbs)|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Grated lemon peel||1 Tablespoon|
Dredge crosscuts with flour.
Heat several tablespoons olive oil in a skillet.
Brown the veal well, season with salt and pepper, and transfer to a heatproof casserole or Dutch oven.
Handle gently so the marrow remains in the bones.
Pour the broth into the casserole.
Add more oil to skillet, if needed.
In hot oil, saute onion, garlic, carrot, leek, and celery root over medium heat about 5 minutes.
Stir in the cloves, bay leaf, sage, thyme, and rosemary.
Pour in the wine and continue cooking until wine is almost evaporated.
Stir in tomatoes and grated lemon peel.
Cook over medium heat several minutes.
Pour tomato mixture over meat in casserole.
Cover tightly and simmer about 1 1/2 hours, or until meat is tender.
Remove veal to serving dish and keep hot.
Force vegetables and juice in casserole through a sieve or food mill.
If the resulting sauce is thin, cook over high heat to reduce liquid.
Season sauce, if necessary.
Pour sauce over meat or serve separately.
Serve with rice or spaghetti tossed with melted butter and topped with grated parmesan or romano cheese.