Instructions: Pee and dice onion, carrot and celery.

Melt the butter in a saucepan and add the onion, carrot, garlic and celery. Cook, stirring often, for about 5 minutes.

Add remaining ingredients for the sauce and bring to the boil.

Heat oil in a fry pan and brown the beef or veal shanks evenly, a few at a time. Transfer to an ovenproof casserole dish. When all the shanks are browned add some water to the frypan and scrape up any sediments. Add to casserole dish.

Pour tomato/vegetable sauce over the shanks, cover, and cook in a moderate oven (350F) for 1 1/2 hours or until veal is tender.

Stir ocasionally.

Serve with rissotto milanaise or fried polenta.

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