Braised Veal Shank

Sprinkle veal shanks on all sides with salt and pepper and roll in flour. Heat butter in a Dutch oven and in it brown veal shanks slowly, turning so all sides brown evenly.

Remove meat and add vegetables to hot fat. Saute until vegetables soften and begin to brown. If you wish to use paprika, sprinkle over vegetables before sauteing.

Return meat to pot, placing on top of vegetables. Add enough water or stock to cover meat halfway. Add thyme and basil. Cover and simmer slowly but steadily for about 2 hours, or until veal is tender. Remove finished veal to a heated platter.

Strain sauce and skim off excess fat. Check seasoning and add white wine to taste. Sprinkle with parsley just be�fore serving.

Offer gravy in a hot sauceboat.