The veal shanks are extremely tender and have lots of great-tasting sauce.
Serve them with the butternut polenta and steamed rapini (also called broccoli rabe),
and offer Pinot Noir with dinner.

6 center-cut veal shanks (each about 1 1/2 to 2 inches thick)
1/2 cup all purpose flour
2 teaspoons dried rubbed sage
4 tablespoons olive oil
3 large onions, sliced
5 garlic cloves, chopped
15 fresh whole sage leaves
1 1/2 cups dry white wine

3 cups canned beef broth

Additional chopped fresh sage

Sprinkle veal with salt and pepper. Combine flour and dried sage in shallow bowl.
Set 3 tablespoons flour mixture aside. Dredge veal in remaining flour mixture to coat;
shake off excess. Heat 2 tablespoons oil in heavy large very wide pot over medium-high heat.
Working in batches, cook veal until brown, about 7 minutes per side.
Transfer veal to bowl.
Heat remaining 2 tablespoons oil in same pot.
Add onions and saut� until beginning to brown, about 10 minutes.
Reduce heat to medium and saut� onions until very deep brown, about 35 minutes longer.
Add garlic and saut� 5 minutes. Add whole sage leaves and reserved 3 tablespoons flour
mixture; stir 2 minutes. Add wine; bring to boil.

Arrange veal in single layer in pot. Add broth.
Cover and simmer over medium-low heat until meat is very tender but does not fall off bone,
about 1 hour 45 minutes. Uncover; simmer until juices thicken enough
to coat spoon, about 30 minutes. Season with salt and pepper.

Place 1 veal shank on each plate. Spoon sauce and onion mixture over.
Sprinkle with additional fresh sage.

Makes 6 servings.