This recipe is definitely worth the effort. It's a cut above the rest because it is not only tasty to the taste buds but it looks great for plate presentation.
For 4 people
Pat veal shanks dry. Season with salt and pepper; dredge in flour. Heat olive oil in large sauté pan. Brown veal shanks on both sides and set aside. Add next seven ingredients to pan; cook until vegetables are tender. Return veal shanks to pan. Add wine, chicken stock and tomatoes. Cover and cook in 350-degree oven for 2 to 2 1/2 hours. Serve with pasta.