4 veal shank slices, each about 2 inches (5 cm) thick

Flour, for dusting

2 tbsp (30 ml) olive oil

2 onions, chopped

1 1/2 cups (375 ml) dry white wine

1 can (19 oz/540 ml) tomatoes

2 celery stalks, chopped

2 carrots, chopped

4 garlic cloves, finely chopped

2 tbsp (30 ml) tomato paste

1 cup (250 ml) beef broth

1 bay leaf

1 tsp dried thyme

Preheat the oven to 350°F (180°C).

Dust the veal slices with flour. In a large pot, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside on a plate. In the same pot, soften the onions. Add more oil as needed. Deglaze with the white wine. Add the meat and remaining ingredients. Lightly season with salt and pepper.

Bring to a boil, cover and transfer to the oven. Bake for 45 minutes. Reduce the oven to 325°F (165 °C) and bake for 1 hour. Adjust the seasoning.

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