From Jennivine Restaurant

• 3 lbs Veal Shanks
• 6 Tbsp Olive Oil
• 3 cloves Garlic, chopped
• 1 lg Onion, chopped
• 2 stalks Celery, diced
• 4 cups Chicken Stock
• 1 cup Dry White Wine
• 1 Tbsp Orange Peel
• 4 Tbsp Tomato Paste
• 2 Tomatoes, chopped
• pinch of Saffron
• S&P
• Flour (for dredging)

1. Preheat oven to 400.
2. Season the veal shank with salt and pepper and dredge it in flour.
3. Heat oil in a large skillet and brown the shanks on both sides.
4. Remove the shanks and place in dutch oven.
5. Mix in the remaining ingredients well. Pour the mixture over the veal and bake at 400 for at least 2 hours.

• Serve over Basic Polenta