Total Calories: 263
1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Pat the veal dry. Add the veal to the pot and sprinkle it with salt and pepper. Cook, turning the shanks occasionally, until browned, about 10 minutes. Transfer the veal to a plate.
2 Add the carrots, onion, and celery to the pot. Cook, stirring often, until tender and golden, about 10 minutes.
3 Add the wine and cook, scraping the pan with a wooden spoon. Stir in the tomatoes, thyme, and broth and bring to a simmer. Return the meat to the pot.
4 When the liquid is simmering, partially cover the pot. Turn the heat to low. Cook 11/2 to 2 hours, turning the meat occasionally and basting with the sauce until the meat is very tender and coming away from the bone when tested with a fork. If the sauce seems dry, add a little water or more broth to the pot.
5 Transfer the veal to a serving platter. If the sauce is thin, cover the veal and set it aside. Place the pot over high heat. Cook, stirring frequently, until the liquid is reduced and slightly syrupy. Spoon the sauce over the meat and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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