Instructions: Season veal shanks on both sides lightly with seasoning salt. Coat with flour lightly. Saute both sides with extra-virgin olive oil until brown. Add a pinch of rosemary and pepper lightly. Add 2 cups Chianti wine and margarine. Cover and let saute for 1/2 hour, turning each shank 2 times. Add 6 more ounces Chianti wine and onion.

Prepare boullion cubes in 14 ounces water then add to veal shank. Add tomato paste; mix and stir. Oven bake at 325 degrees for 2 hours. Garnish with peas and Italian parsley. Enjoy!

This recipe yields 2 servings.

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