Melt butter in olive oil in a large heavy skillet. Dredge each veal shank
in the flour on both sides. Place in pan and brown until golden and crispy
on both sides. Sprinkle with salt and pepper. When golden, remove from pan
and set aside. In the pan, saute all vegetables in the butter and oil mixture
until lightly golden. De-glaze the pan with the wine and cook about 3 min.
Add the broth and tomato sauce and mix well. Place the veal shanks back
into the pan and partially cover. Cook for about 2 1/2 hours turning and
scraping the bottom. Add salt and pepper to taste. If you need more liquid,
add broth.If it is too salty, add water or wine.There should be just enough gravy
to keep the meat moist.
