Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      clove         garlic -- minced
   1      medium        onion -- chopped
   1      medium        carrot -- chopped
   1      tablespoon    tomato paste
   1      quart         red wine
     3/4  quart         stock
   4      large         veal shanks
   2      ounces        brandy
   1      tablespoon    arrowroot
   1      ounce         butter
                        olive oil for sauteing and coating shanks

Preparation:

Satute onion, carrot, and garlic in a little olive oil. When onions are golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2 hours. Season and oil shanks; roast in medium oven until brown. Dissolve arrowroot in cold brandy. Strain stock. Add brandy mixture to stock. Cook a little longer with 1 ounce of butter. Braise the veal shanks in the stock until tender (about 1 to 1-1/2 hours). Serve before meat falls off bone.