6-8 slices of veal shank
2 tbsp. flour
4 tbsp. butter and oil
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
1 crushed clove of garlic
1 grated rind of lemon
2 ripe tomatoes, peeled, seeded and chopped up
2 tbsp. tomato paste
1/4 cup dry white wine (or stock)
marjoram, rosemary, salt and pepper

Dredge the veal shank slices in flour and shake off excess flour.  Prepare vegetables.  Heat butter and oil in a large pot and brown meat on both sides.  Add vegetables (except tomatoes) and brown lightly.  Season with herbs, lemon rind, salt and pepper.  Pour in white wine to deglaze the pot and let reduce for a few minutes on medium heat.  Add tomatoes and tomato paste and stock (or wine) and store.  Cover and let simmer for 1.75-2 hours.