This is an especially elegant Shabbos dinner.

1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 teaspoon minced garlic
¼ cup margarine
3-4 veal shanks, cut into 3-inch pieces (you need to have the butcher do this since it is cutting through bone)
¾ cup flour
½ cup oil
1 cup white wine
2 cups beef broth
1 (15 ounce) can diced tomatoes
Pepper

Sauté onion, carrots, celery and garlic in margarine in Dutch oven over medium heat until soft. Remove from heat.  Dredge veal in flour and heat oil in a large skillet.  Brown veal on all sides.  Arrange on top of vegetables in Dutch oven.  Drain fat from skillet an add wine.  Scrape up brown bits and boil for up three minutes. Pour over veal.  Add broth, tomatoes and pepper. Veal should be covered with liquid; if not, add a little more broth.  Bring to a boil; cover and reduce heat.  Simmer for about 2 hours or bake in the oven at 350 for about 2 hours.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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