Instructions: 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.

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