Try this marvelous recipe one night soon. It is such fun to pick the succulent meat off the bones and to scoop out every morsel of delicious marrow. Sauce is delicious and does not need to be thickened. The aroma is fabulous and will truly delight your family and friends. Traditionally served with Risotto alla Milanese, I prefer to add a little tomato to the rice, and I call it "Pink Risotto alla Milanese."

3 veal shanks (also called shinbones) about 6 pounds. ) Ask butcher to saw them into 3-inch pieces. Sprinkle them with salt and pepper and dust them lightly with flour.
6 medium onions, cut into fourths

2 cans (1 pound, each) stewed tomatoes, chopped and seeded. Do not drain.
1 can (6 ounces) tomato paste
1 cup dry white wine
2 teaspoons beef stock base
1 carrot, grated
1 teaspoon sugar
2 tablespoons olive oil
6 cloves garlic, minced
1/2 teaspoon each, oregano, basil and thyme flakes or 1 1/2 teaspoons Italian Herb Seasoning
salt and freshly ground pepper to taste

Place veal shanks in a 12 x 16-inch roasting pan marrow side down (bone upright.) Scatter onions evenly over all.

Stir together the remaining ingredients and pour sauce evenly over the veal. Cover pan tightly with foil and bake in a 350° oven for about 2 hours or until veal is tender. Sauce should be quite thick. Pink Risotto is a delicious accompaniment. Serves 6.

Note: - Best made a day earlier to allow flavors to blend.
- Just before serving you can sprinkle a little Gremolada over the veal. This consists of mixing together 1 tablespoon grated lemon zest, 3 tablespoons minced parsley, 2 cloves minced garlic, and 1 mashed anchovy.