Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    carrot: grated
   8                    veal shanks: 1" thick
     1/2  stalk         celery: grated
                        flour: for dredging
   1      ounce         dried mushrooms: soaked and
   3      tablespoons   butter
                        drained
   6      tablespoons   olive oil
   1      large         onion: chopped
   4                    o canned tomato sauce
     1/2  cup           white wine
   1      cup           chicken broth
   1      teaspoon      garlic: chopped
   1      teaspoon      salt
     1/2  teaspoon      pepper

Preparation:

Melt butter in olive oil in a large heavy skillet. Dredge each veal shank in the flour on both sides. Place in pan and brown until golden and crispy on both sides. Sprinkle with salt and pepper. When golden, remove from pan and set aside. In the pan, sauté‚all veggies in the butter and oil mixture until lightly golden. Deglaze the pan with the wine and cook about 3 minutes Add the broth and tomato sauce and mix well. Place the veal shanks back into the pan and partially cover. Cook for about 2 1/2 hours turning and scraping the bottom. Taste for salt and pepper. If you need more liquid, add broth only if it's not too salty, otherwise add water or wine or a combination of both. It should make just enough gravy to keep the meat moist. Serve hot. This is a dish that originated in Milano. It is usually served with Risotto Milanese