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Ingredients

• 4 tbsp unsalted butter
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped celery
• 2 cloves garlic, mashed
• 6-7 lbs. (3 kg) veal shank, sawed into 4 pieces
• 1/2 cup dry vermouth or dry white wine
• flour for dredging veal
• 1/2 cup olive oil
• 1/2 cup marsala wine
• 4-6 cups beef stock
• 2 tbsp cornstarch
• 1/2 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• fresh ground pepper to taste

Description

This Dish Is Traditionally Served W/ Risotto Alla Milanese Or Buttered Egg Noodles W/ Parmesan Cheese.

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