How to make
Season the meat with black pepper and salt. Heat the oil and butter in a pan. Roll the shanks in the flour and fry them on both sides for 3-4 minutes.
Take them out and transfer them into a tray. Fry the onions, carrots, celery, garlic in the same fat. They all must be cut into chunky pieces.
Season with salt, bay leaf and thyme. Pour the wine and add 1 1/5 cups (300 ml) of water. Add the grinded tomatoes, stir and transfer the mixture to the meat.
Close the baking pan well with foil. Roast for one hour at 390°F (200°C) and another three hours at 360°F (180°C). Five minutes before removing it from the oven, remove the foil and leave it to bake.
Take out the baking pan and separate most of the vegetables with some of the broth.
Strain and pour them back into the baking pan.
Stir the sauce and serve the roasted veal with your favorite garnish!
The veal shank in sauce is very tasty.
