INGREDIENTS:

• 4 veal shanks, center bone, cut into 8 to 10-ounce portions
• salt & freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, diced, about 1 cup
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, finely chopped
• 1 cup dry white wine
• juice & zest of 1 lemon
• juice & zest of 1 lime
• 1 can (28 Oz.) crushed tomatoes
• 2 cans (10-10.5 Oz.) beef broth
• 1 teaspoon dried thyme
• 2 bay leaves

PREPERATION:

Season the veal with salt and pepper. Heat the olive oil & butter together in a large heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet & place them in an ovenproof casserole. To the same skillet to which you browned the veal add the diced vegetables, along with the garlic and saute them for 3 to 4 minutes. Add citrus items & wine, deglaze & add remaining ingredients, bring to a boil and pour over the shanks in the casserole. Place in a 350 degree preheated oven for 2 ½ hours. Serve with your favorite cut pasta such as rigatoni or shells.