Directions

1. Heat 2T butter and 2 tablespoons of olive oil in a large saucepan.
2. Add carrots, celery, onion and garlic and cook for 5 minutes.
3. Pour into a large Dutch oven or deep casserole dish
4. Place 4 tablespoons flour, salt and pepper into a plastic bag with beef shanks and shake to cover well.
5. Preheat oven to 400F.
6. Melt remaining butter and oil in same frying pan and brown beef shanks.
7. Lay shanks on top of carrot mixture.
8. Pour the tomatoes, tomato paste, beef stock, thyme and bay leaves into the frying pan and bring to a boil.
9. Reduce heat and simmer for 5 minutes.
10. Pour over veal. Cover and bake for 1 ¾ hours.