Dredge four veal shanks in seasoned flour and brown in olive oil in a pan you can then put in the oven.  Remove from the pan and scrape all the bits from the bottom. 

Add one chopped onion, 3 gloves of squashed garlic, a small can of tomatoes, a bay leaf, 1/2 a glass of white vermout and 1 pint of vegetable, veal, or chicken stock.  Simmer this until it has reduced by half. 

Put the shanks back in and bake uncovered for 2 hours at 180 degrees.  Check once in a while but don’t get too tempted to add more stock unless serious desertification is going on.  They should be gloopy. 

OMG.  Yum.  Serve with risotto if you want to be traditional.