Ingredients (serves 4)

60g butter 
4 tablespoons olive oil
2 carrots, cut into small cubes
2 onions, finely chopped
3 cloves garlic, crushed
3/4 cup plain flour, seasoned
8 veal shanks (about 1.5kg)
1 tablespoon tomato paste
800g diced Italian tomatoes in juice 
2 cups beef stock
1 teaspoon dried thyme leaves
2 bay leaves

Method

Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.

Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.

Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables. 

Add tomato paste, tomatoes, beef stock, thyme and bay leaves to pan. Bring to the boil, stirring.

Reduce heat to medium and simmer for 5 minutes.

Pour over vegetables and veal.

Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender. 

Or use your slow cooker instead!!!

finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley, finely chopped

Mix ingredients together. Sprinkle over veal and serve. Make sure you make this as it is like the icing on the cake.